Name: Raspberry Fudge Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 2
Cuisine: American
Ingredients: 4 ounces unsweetened chocolate baking bar, chopped; 3/4 cup butter; 2 cups sugar; 3 eggs, slightly beaten; 1 teaspoon vanilla; 1 cup flour; 1/4 cup seedless raspberry jam, room temperature; 6 ounces semi-sweet chocolate baking bar, chopped; 3/4 cup whipping cream

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Raspberry Fudge Brownies – Rich and chewy brownies topped with sweet raspberry and decadent ganache.

Raspberry Fudge Brownies are another classic family favorite. This recipe has been in my collection for well over a decade.

It’s one of my go-to recipes for sharing at gatherings. They are rich and indulgent, perfect for satisfying any chocolate craving.

What I especially love about Raspberry Fudge Brownies is how very simple they are to make. They require just a few minutes of prep work for such a beautiful and delicious dessert.

I generally cut the brownies into 24 squares. However, you could easily cut them into 48 portions, giving you a more bite-sized treat.

Store Raspberry Fudge Brownies in an airtight container in the fridge for 3-4 days.

Do you love brownies as much as I do? Try my Marshmallow Fudge Brownies or Jo’s Famous Brownies.

Here’s what you need to make Raspberry Fudge Brownies…

Unsweetened chocolate baking bar
Semi-sweet chocolate baking bar
Butter
Sugar
Eggs
Vanilla
Flour
Seedless raspberry jam
Whipping cream

Raspberry Fudge Brownies

Yield: 2 dozen

Prep Time: 15 minutes

Cook Time: 35 minutes

Chill Time: 1 hour

Total Time: 1 hour 50 minutes

RASPBERRY FUDGE BROWNIES - Rich and chewy brownies topped with sweet raspberry and decadent ganache.

Ingredients

4 ounces unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup flour
1/4 cup seedless raspberry jam, room temperature
6 ounces semi-sweet chocolate baking bar, chopped
3/4 cup whipping cream

Instructions

Heat oven to 350.
Line a 9x13 baking dish with tin foil, making sure the foil is pressed firmly into the corners and hangs over the ends by a few inches. Spray with cooking spray.
In a large sized microwaveable bowl, add the chopped unsweetened chocolate baking bar and butter. Microwave for 2 minutes, or until the butter is completely melted.
Whisk until the chocolate is completely melted.
Add the sugar, mix until completely incorporated.
Add the eggs and vanilla, mix until completely incorporated.
Add the flour, mix until completely incorporated.
Spread into the bottom of the prepared 9x13 baking dish.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Do not over bake.
Cool completely in baking dish.
Once the brownies have cooled completely, spread the raspberry jam evenly over the top. The jam will spread much easier if it is at room temperature.
In a medium sized microwaveable bowl, add the chopped semi-sweet chocolate baking bar and whipping cream.
Microwave for 2 minutes, or until the whipping cream begins to boil.
Whisk until the chocolate is completely melted.
Pour evenly over the raspberry jam layer.
Chill in the fridge for at least 1 hour to set the chocolate ganache is set.
Use the tin foil to lift the brownies out of the 9x13 baking dish. Carefully remove the foil and cut into 24 squares (6 rows of 4).

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 60mgCarbohydrates: 29gFiber: 1gSugar: 22gProtein: 3g

Nutritional information is provided as a courtesy and is only an estimate.