Raspberry Brownies

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photo by:kraft

These are the tastiest brownies I've ever had! My husband and I battled over who got to eat the last one!

posted by

valwiggins

on 2/8/2011

time

prep:

20 min

total:

2 hr 25 min

servings

total:

32 servings

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What You Need

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

3/4

cup butter or margarine

cups sugar

eggs

tsp. vanilla

cup flour

1/4

cup seedless raspberry jam

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

3/4

cup whipping cream

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended. Spread onto bottom of prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

SPREAD jam over brownies. Microwave semi-sweet chocolate and cream in microwaveable bowl on HIGH 2 min. or just until mixture comes to boil. Stir until chocolate is completely melted and mixture is well blended; spread over jam layer. Refrigerate 1 hour or until chocolate layer is firm. Use foil handles to lift dessert from pan before cutting to serve.

Kraft Kitchens Tips

Size-Wise

Chocolate and raspberry make a delicious flavor combination in these indulgent brownies. Enjoy a serving with a cold glass of fat-free milk.

Special Extra

Bake and glaze brownies as directed. Remove from pan; cut into diamond-shaped bars. Garnish each bar with a fresh raspberry.

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aolcese

posted:6/17/2006

great recipe!! the brownies are so rich, you're able to cut them small and stretch the recipe, if needed.

lmeg

posted:5/30/2006

LOVE these brownies, but the chocolate "icing" was very runny when I made it. I had to add more chocolate to it to make it a little thicker. Next time I think I'll use only 1/2 Cup cream.

BethAnnS1

posted:4/21/2006

These are the BEST! They're the consistency of fudge and the tangy, fruity raspberry matches so well with the semi-sweet chocolate of the brownie and ganache. I softened the jam in the microwave and put it on while the brownies were hot, then chilled them and poured the ganache over. They're difficult to cut, but if you let them set up in the fridge and then come back to room temp, the stay together and slice easily. One batch goe s a LONG way!

a cook

posted:4/11/2006

Most delicious brownies I've ever made

JOANNA014

posted:3/13/2006

I really enjoyed this recipe. It was a nice change from the same old everyday brownies. I made brownies out of the box and then made the rest of the recipe. They were a hit. The raspberry and chocolate made a great combo.

maxidoodlemommy

posted:2/26/2006

This was really great--I took a big shortcut and used my favorite brownie mix and then followed the rest of the recipe. Everyone really enjoyed it!

Krystalfaleon

posted:2/15/2006

This recipe was very good, I saw in one of the comments that someone was having trouble with the chocolate icing not being thick enough to spread, well I had a similar problem and I think it was because I used half and half instead of whipping cream and all I did was put it in the refrigerator over night and it thickened up well, and I was able to spread it over the brownies very well. I made them for work and they were gone quickly.

gilliebug

posted:2/7/2006

ONLY FOR SPECIAL TIMES FOR MY FRIENDS

sister1of3

posted:1/23/2006

Heavenly, Everyone raved over it. Gave some to my neighbor, she hid them from everyone. Said she got up in the middle of the night to indulge. Really easy to make. Will be making them again for Valentine's Day.

kirsten212

posted:12/30/2005

Wow! A hit for chocolate lovers.