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Raspberry Brownies

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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!

raspberry brownies on a piece of parchment paper with more brownies in the background

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

how to make raspberry brownies steps 1 and 2

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.)

how to make raspberry brownies steps 3 through 5

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.
how to make raspberry brownies steps 6 and 7

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!

how to make raspberry brownies steps 8 through 10

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

how to finish raspberry brownies steps 1 through 3
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.

how to finish raspberry brownies steps 4 through 6

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

More brownie recipes (in case you’re hungry)
Snickers Brownies
Peanut Butter Cream Cheese Brownies
Peppermint Cheesecake Brownies

stack of raspberry brownies on a plate with two forks next to it

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.

5 from 13 votes
raspberry brownies on a piece of parchment paper with more brownies in the background
Print
Raspberry Brownies
Prep Time
30 mins
Cook Time
32 mins
Total Time
1 hr 2 mins
 

These raspberry brownies are the ultimate rich and fudgy indulgence for chocolate lovers!

Course: Dessert
Cuisine: American
Servings: 32
Author: Kelsie
Ingredients
Brownie layer:
  • 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
Raspberry cream layer:
  • 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
Chocolate ganache:
  • 1/2 cup heavy cream
  • 1 teaspoon light corn syrup
  • 5 ounces dark chocolate finely chopped
Instructions
Brownie layer:
  1. 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.
  2. 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.
  3. 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.
  4. Use a rubber spatula to fold in the flour, baking power, and salt until just incorporated.
  5. 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.)

  6. 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.

Raspberry cream layer:
  1. 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.
  2. 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.
Chocolate ganache:
  1. 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.
  2. 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.
Recipe Notes
  • *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.)

Comments

  2. Dawn - Girl Heart Food says

    November 1, 2018 at 4:20 am


    Totally worth it!! I’m happy to hear you are converted and now love fruit and chocolate together…I mean, how can you not??? And if you didn’t, you could send them my way and I’d happily eat ’em 😉 Again, your layers are perfect!! Happy (almost) Friday, Kelsie 🙂

    Reply

  3. David @ Spiced says

    November 1, 2018 at 4:34 am

    Hah! I’m laughing at the thought of your poor camera after this shoot. I’ve been there, though. I get it. Also, as further proof of our long-lost-sibling status, I also don’t like fruit + chocolate. I mean I might take a nibble here and there, but normally I steer clear. But that’s before I saw these raspberry brownies. I mean talk about amazing! I’ll put my tastebuds aside and go all in on these!

    Reply

  6. Cheyanne @ No Spoon Necessary says

    November 1, 2018 at 6:28 am


    These brownies are gorgeous, Kelsie! I absolutely love the layer of color from the raspberry jam!! I bet the fudgy brownie paired with the jam is just divine! Perfect for weekend baking!!! Cheers, girl! I hope you had a wonderful Halloween!!! 😉

    Reply

  8. Leanne | Crumb Top Baking says

    November 1, 2018 at 8:05 am


    I love fruit and chocolate together, especially raspberries and chocolate. I’m glad you’re now on board Kelsie! They look super fudgy and that raspberry cream layer looks heavenly. And I can totally relate to a messy camera. Mine has permanent greasy fingerprints on it from shooting and tasting food! Totally worth it! 😉 Have a wonderful weekend!

    Reply

  10. Carlee says

    November 1, 2018 at 11:02 am

    I am not a huge fan of whole fruit and chocolate together either. Chocolate dipped berries? I’d rather have them separate. These brownies? I want them all!

    Reply

  11. Liz says

    November 1, 2018 at 12:35 pm


    Oh, my gosh, just reading through the recipe is making my stomach do flip flops of longing! So YUMMY! Plus, I have to admit, I’m glad I’m not the only one with the occasional sticky camera, LOL.

    Reply

  13. Dana says

    November 1, 2018 at 1:32 pm


    These brownies are just gorgeous, Kelsie!! I laughed so hard reading it because I am the exact same. I was never a fan of tainting my chocolate with silly fruit. I, too, generally prefer to eat them apart…an hour is a good ballpark haha There are exceptions of course and sometimes it’s fun to combine them, especially if they are in layers. Like I enjoy a orange or peppermint cream -filled chocolate, but I’m not AS big on orange or mint-flavoured chocolate. I do like Black forest cake but if I had a choice, I like my chocolate cake separate from my cherry pie filling lol. But this sounds wonderful with that raspberry cream layer, I definitely want to try these. I chuckled a little at the messy camera because I do that often, too. One time I almost dropped my camera/phone in a fresh baked cherry pie. Whoops that would have been messy, but I bet it would have smelled nice! haha
    Okay I am ready for a couple of these with my mid afternoon coffee break! YUM 😀

    Reply

    • Kelsie says

      November 1, 2018 at 6:51 pm

      Thank you so much, Dana! Somehow raspberries and chocolate work together for me! Can you even imagine how sticky your camera would have gotten if you dropped it in that pie? Haha–I’ve had some close calls too. I’ll cross my fingers it never happens for real :). Have a great weekend, girlie!

      Reply

  15. Marissa says

    November 2, 2018 at 3:52 pm


    I don’t often pair chocolate with fruit either, but I do love it with orange and raspberry. These brownies look decadent delicious! And so pretty! Fun edible gift idea too!

    Reply

  17. Laura says

    November 5, 2018 at 12:17 pm


    Kelsie! These look dang delicious! It’s that pink color- (swoon!), it’s gorgeous. I’d eat a big bowl of just that, but when you pair it with that super chocolatey brownie and top with ganache – my name is all over that! Thanks for the recipe – pinning!

    Reply

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