chocolate raspberry brownies

(1 rating)
Blue Ribbon Recipe by
Cecelia Huddleston
Broken Arrow, OK

I love the combination of the raspberry jam & chocolate.

Blue Ribbon Recipe

If you love chocolate and raspberry, you'll love these brownies! It's a great recipe to doctor up a boxed brownie mix. The brownies are chewy and moist. The raspberry jam sandwiched between the brownies and the fudge-like frosting is perfect. So much flavor in each bite!

— The Test Kitchen @kitchencrew
(1 rating)
yield 24 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For chocolate raspberry brownies

  • 1 box
    (18.4 oz.) family size Betty Crocker milk chocolate brownie mix
  • 1/4 c
    strong mocha or regular coffee, cooled
  • 1/2 c
    oil
  • 2 lg
    eggs
  • 1 c
    chopped pecans or walnuts
  • 1 c
    seedless raspberry jam
  • FROSTING
  • 1 c
    granulated sugar
  • 5 Tbsp
    butter or margarine
  • 1/2 c
    half & half
  • 1 c
    milk chocolate chips
  • 2 1/3 c
    powdered sugar
  • 1 tsp
    imitation vanilla extract

How To Make chocolate raspberry brownies

  • 1
    Preheat oven to 350 degrees if using a shiny metal pan or 325 degrees for a nonstick or dark pan. Grease bottom of 13 x 9" cake pan. In a medium bowl, combine brownie mix, coffee, oil and eggs. Mix until well blended. Stir in nuts.
  • 2
    Spread batter in prepared pan. If using a shiny metal pan, bake for 28-30 minutes or 25-27 minutes if using a nonstick or dark pan. Brownies are done if a toothpick inserted 2" from side of pan comes out clean.
  • 3
    After removing from oven spread raspberry jam on brownies.
  • 4
    Frosting: In heavy medium-size saucepan, combine sugar, butter, and half & half. Bring to a boil. Cook 1 minute; stirring constantly. Remove from heat. Stir in chocolate chips, powdered sugar, and vanilla until smooth.
  • 5
    Immediately spread frosting over raspberry topped brownies. Refrigerate until frosting is set. Cut into squares. Store in refrigerator.
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