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chocolate raspberry brownie

(1 rating)
Jaded_spoon avatar
Recipe by
Jaded spoon
@Jaded_spoon
Nth Stradbroke Island

Love Love Love this brownie...

(1 rating)

Ingredients For chocolate raspberry brownie

  • 1 1/2 c
    granulated sugar
  • 4 lg
    eggs
  • 1/2 tsp
    salt
  • 1 c
    self raising flour
  • 2 tsp
    vanilla
  • 3/4 c
    unsweetened cocoa powder
  • 1/2 c
    raspberry jam
  • 1 c
    melted butter
  • 3/4 c
    dark chocolate chips (use the very small flecks of chocolate not the regular size choc chips)
  • 1 c
    crushed frozen raspberries (do not defrost before putting into the batter)
  • 1/2 c
    pecans (optional)
  • OPTIONAL TOPPING
  • 1 Tbsp
    raspberry jam
  • 1/2 to2/3 c
    icing sugar (confectioners sugar)

How To Make chocolate raspberry brownie

  • 1
    Heat oven to 325°. Line a 20cm x 30cm high sided pan
  • 2
    Beat sugar with eggs and salt until thick and lemon-colored, about 3 to 4 minutes. Beat in the vanilla and jam until smooth and well blended. Stir in the melted butter until blended, then stir in cocoa and flour. Add chocolate chips, if using and the crushed frozen raspberries. Spread in prepared pan and sprinkle with chopped pecans, if using.
  • 3
    Bake for 35 to 40 minutes, or until set. The brownies will be soft and moist, but shouldn't be runny in the center. If a toothpick comes out with batter, let them bake a little longer. These brownies are soft and sticky to cut, so let them cool thoroughly
  • 4
    For optional topping, heat the raspberry preserves; stir in the confectioners' sugar until the mixure reaches the desired consistency. If the mixture is a little too thick, add hot water, a drop or two at a time, until you can drizzle the mixture. Drizzle and flick this over the cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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