These raspberry brownies are extra rich and chocolatey with a double dose of raspberry jam. And they don’t require any special tools or expertise to make!
Confession: As much as I love chocolate, I rarely love it paired with fruit. The exception is banana—I adore chocolate and banana together. But juicy fruits? Nope. No thank you. Give me either the fruit OR the chocolate (or both and I’ll eat them an hour apart.)
But I had this image in my head of a fudgy brownie with a thick layer of creamy raspberry topping and that picture was so pretty I had to make it happen IRL. I thought I’d just have someone else, someone who likes berries and chocolate together, taste test for me. . .
Then I sliced the brownies and licked the knife and was done for. I’m now 100% on board the chocolate-raspberry train. The tart berry topping paired with the deep, rich brownie (and let’s not forget the ganache on top) is nothing short of magical.
And the best part? They’re gooey and gloriously messy, which I think is how all desserts should be. These are brownies you want to serve very cold, with a fork and lots of napkins. Especially if you’re eating them while taking pictures. . .Side note: my camera is now permanently sticky. #worthit
Why you’ll love these raspberry brownies
- They feed a crowd because they’re SO RICH you need to cut them into small squares
- You don’t need a stand mixer to make them!
- They use simple ingredients, most of which you probably have on hand right now
How to make raspberry brownies
See all that chocolate? We’re working with both semi-sweet chocolate chips AND unsweetened baker’s chocolate—that’s what makes the brownies unbelievably rich.
Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until the mixture is smooth (this prevents the chocolate from scorching). Let the chocolate cool slightly so you don’t scramble the eggs in your brownies. (Can you imagine? Yuck.)
Whisk eggs, espresso powder, vanilla, and sugar together in a large mixing bowl until combined. Whisk in the chocolate mixture a couple of tablespoons at a time until it’s fully incorporated.
Switch to stirring with a spatula and fold in the flour, baking powder, and salt, until it’s just incorporated. Don’t over-mix or your brownies could turn out tough!
Pour the batter into a 9-inch square baking pan and dollop some raspberry jam on top. Use a butter knife to swirl the jam into the brownie batter, then bake for 30 minutes.
Baker’s tip: If your raspberry jam is cold, you may need to heat in for a few seconds in the microwave before you dollop it over the brownie batter. If it’s too cold it won’t swirl nicely. (But it will still taste delicious.) Cold jam is fine for the raspberry cream layer, though!
Don’t over-bake these brownies! They brownies won’t look set in the center but under-baking them slightly is what causes them to be super fudgy.
Cool the brownies to room temp, then refrigerate them overnight.
How to finished your raspberry brownies
To make the filling, just put all the filling ingredients into a mixing bowl and beat with an electric mixer until smooth. Spread it over the top of the chilled brownies and pop the pan in the fridge to set the filling.
Heat heavy cream and a little corn syrup in a small saucepan until it just begins to steam. Pour it over chopped chocolate and let it sit for a couple of minutes, then stir until it’s smooth. Spread that over the chilled raspberry brownies and refrigerate again to set the chocolate. Then you’re ready to serve.
Like I said, you’ll want to serve these brownies cold because as the ganache on top begins to warm the brownies get very messy. But that messiness just makes them more fun to eat.
Just ask my pants, which didn’t really fit the day after I made these raspberry brownies. They’re a little TOO fun to eat. But I maintain: #worthit
Did you make these raspberry brownies? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see your creations! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.
These raspberry brownies are the ultimate rich and fudgy indulgence for chocolate lovers!
- 1 cup unsalted butter cut into chunks
- 1 1/3 cups semisweet chocolate chips
- 3 ounces unsweetened chocolate finely chopped
- 3 large eggs at room temperature
- 1 teaspoon instant espresso powder optional
- 2 teaspoons vanilla extract
- 1 1/4 cups granulated sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup seedless raspberry jam
- 4 ounces full-fat cream cheese at room temperature
- 2 tablespoons unsalted butter at room temperature
- 1/3 cups seedless raspberry jam
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 1 1/2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon light corn syrup
- 5 ounces dark chocolate finely chopped
- Preheat the oven to 350 degrees. Line a 9-inch square baking pan* with foil, leaving an overhang around the edges. Spray foil generously with cooking spray and lightly dust with flour. Set pan aside.
- Combine the butter, chocolate chips, and the unsweetened chocolate in the top of a double boiler set over simmering water. (Or do this in a microwave, heating in 30-second bursts, stirring after each.) Heat until butter and chocolate are melted and mixture is smooth. Remove from the heat and allow to cool slightly so you don’t scramble your eggs.
- Whisk together the eggs, espresso powder (if using), vanilla, and sugar in a large mixing bowl. Add the chocolate mixture a couple of tablespoons at a time, whisking after each addition.
- Use a rubber spatula to fold in the flour, baking power, and salt until just incorporated.
- Pour the batter into the prepared pan and smooth the top. Dollop the 1/4 cup of raspberry jam over the top and use a kitchen knife to swirl into the batter. (If your jam is cold you’ll need to warm it in the microwave for a few seconds to loosen it up.)
Bake for 32 to 35 minutes, until the edges are set but the center is still a little soft. Cool to room temperature, then refrigerate overnight.
- Combine the cream cheese, butter, jam, vanilla, and salt in a medium mixing bowl and beat with an electric mixer until smooth and very creamy.
- Add 1 cup of powdered sugar and beat on low until incorporated, then turn mixer to medium and beat until very smooth. Add additional powdered sugar if necessary to thicken the mixture. Spread over the chilled brownies and refrigerate for 30 minutes.
- Combine the heavy cream and corn syrup in a small saucepan and heat until the cream just begins to steam. Place the chocolate in a small heatproof bowl and pour the hot cream over it. Allow to sit for 3 minutes, then stir with a rubber spatula until chocolate is melted and mixture is smooth.
- Pour the glaze over the chilled brownies and smooth with an offset spatula. Refrigerate for at least 1 hour, or until glaze sets, before cutting into bars and serving. Serve cold so the ganache stays set.
- *I used a metal baking pan—if you’re using a glass baking pan, reduce the temperature to 325 degrees and bake the brownies for about 10 minutes less.
- If your raspberry jam is cold heat it in the microwave for a few seconds so it swirls into the batter nicely. (Cold jam is fine when you make the raspberry cream filling.)