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

Raspberry Brownies

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

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings 32
Author Kelsie


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


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.)