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Chocolate-Raspberry Brownies

in Diana's Recipe Book

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Servings: Makes 20 brownies
Raspberry and chocolate are a classic pairing, but other flavors of preserves like cherry, for example, are equally luscious in this recipe.

For Brownies:
1/2 cup (1 stick/4 oz./113g) butter or margarine
2 ounces unsweetened chocolate
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup seedless raspberry jam or preserves

For Frosting:
1 1/2 cups sifted confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water

In a medium saucepan melt butter or margarine and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs, vanilla, and almond extract. Using a wooden spoon, lightly beat in flour just till combined. (Do not overbeat or brownies will fall when baked.)

Spread batter into a greased 8 x 8x 2-inch baking pan. Spoon raspberry jam in dollops over batter; run a knife through batter several times to achieve a marbled effect. Bake in a preheated 350 degree F/180 degree C oven for about 35 minutes, or till set. Cool in pan on a rack.

In a medium mixing bowl stir together the powdered sugar, cocoa powder, melted butter or margarine, and vanilla. Stir in enough of the boiling water to make a frosting of spreading consistency. Spread over cooled brownies. If desired, score frosting with the tines of a fork. Cut into bars.

Makes 20 brownies.

Date: January 1, 2004


Reviewer: Veronica
When I tried these brownies they were very good.


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