Comida Kraft
Recipe Box

Raspberry Brownies

Raspberry Brownies is rated 4.548387096774194 out of 5 by 93.
Prep Time
20
min.
Total Time
2
hr.
25
min.
Servings

32 servings

Spread with a layer of raspberry jam and topped by a creamy chocolate glaze, these are the kind of brownies no one will believe are homemade.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 180
Total fat 10g
Saturated fat 6g
Cholesterol 40mg
Sodium 40mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These are the BEST! 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!
Date published: 2006-04-21
Rated 4 out of 5 by from This recipe was very good, I saw in one of the comments that someone was having trouble with the... 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.
Date published: 2006-02-15
Rated 5 out of 5 by from Amazing! Amazing! These are very rich, very dense. I cut them into 1 inch squares and placed them in holiday mini muffin cup liners and arranged them on a platter. I also put a few red/white/green sprinkles on top just to add color. These go a LONG way when served that way. Everybody raved about them. They are best served cold and seem to get even better with age! Just the right amount of raspberry. Would be good with strawberry too.
Date published: 2009-01-07
Rated 4 out of 5 by from I've made these brownies many times and they are super yummy! I've made these brownies many times and they are super yummy! My husband loves chocolate and raspberry together and these are no exception! They are easy to make if you follow the recipe. I use at double the amount of raspberry and it makes them a little messy but even better. As you are taking the foil off and cutting them it can be a bit messy but it's worth it :)
Date published: 2014-01-14
Rated 1 out of 5 by from I am not sure what exactly happened, but I tried making this recipe using 2 cups of Splenda instead... 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.
Date published: 2005-02-14
Rated 5 out of 5 by from I served this at a dinner party and the guests LOVED it! I served this at a dinner party and the guests LOVED it! It was easy to make, although when I tested the brownie with a toothpick I never had "fudgy crumbs." The brownie turned out a little dry around the outside edges, but it was still VERY moist. My guests have requested the recipe! It's definitely a keeper!!
Date published: 2005-03-16
Rated 5 out of 5 by from We made these Valentine's Day, and have been keeping them in the fridge since. We made these Valentine's Day, and have been keeping them in the fridge since. They are best when heated up about 30 sec at 50% power and then served with vanilla ice cream. (mmm - better than our favorite gourmet restaurant desserts) I'm making them again this Tuesday to share with a group of friends.
Date published: 2005-02-27
Rated 5 out of 5 by from Wonderful treat for entertaining or keeping all to yourself! Wonderful treat for entertaining or keeping all to yourself! Be careful greasing the foil, only grease half way up, a bit of it mixed with my chocolate on top! Did not affect the recipe at all though, also I used 1/2c of the jam... I love raspberry, and it didn't seem like too much!! ENJOY!!
Date published: 2005-03-04
  • 2016-08-29T10:22CST
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