Raspberry Brownies

(93)

rate it now!

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:2/14/2005

Excellent, very rich.

INSAGT1

posted:2/14/2005

THESE BROWINIES ARE WONDERFUL. EVERYONE LOVED THEM. THEY ARE VERY RICH. I USED TWICE THE AMOUNT OF RASPBERRY JAM, THEY WERE A LITTLE MESSIER TO EAT IF THEY WEREN'T VERY COLD, BUT MUCH MORE DECADENT.

sbosma

posted:2/14/2005

I made this recipe for a Valentine's Day gift. It was very easy to make and tasted like it came from a bakery. This is perfect for the chocolate lover in your life.

diz4355

posted:2/14/2005

Made these for my husband 2-13-05- he loves anything raspberry- they were a big hit. Thanks

kmfs

posted:2/14/2005

Made brownies 2/13/05 for Valentine supper for my family. My family loved!!!! them. No one at my house likes frosting but they loved the Baker's Chocolate frosting. I would give this a 5 star. Makes an elegant dessert.

a cook

posted:2/13/2005

I am not sure what exactly happened, but I tried making this recipe using 2 cups of Splenda instead of 2 cups of sugar, and wound up with something more like inedible crackers than any sort of brownie. Is this due to some weird chemistry thing due to the Splenda, or what? I am very disappointed and confused by this.

a cook

posted:2/12/2005

Excellent Fudgy Brownies! I left out the preserves and they were wonderful. I also warmed them in the microwave and served with ice cream, which made a brownie fudge sunday!! WONDERFUL

milpolice75

posted:2/12/2005

This looks incredible!! I am making this for my family on Valentines Day! It is also my anniversary, so this will be an extra special dessert! I am really looking forward to tasting this!!

Renee Rasor

posted:2/11/2005

I will be making this recipe for my family on Valentine's Day. I substituted Splenda in place of the sugar; 1+ 1/2 cups Splenda, and 1/2 cup sugar. It's a winner!

lilschnit6

posted:2/10/2005

These taste like they came from a mix, I can't believe they were homemade! My boyfriend doesn't like raspberries so I made them with Strawberry Preserves...very tasty!!