Chocolate Raspberry Brownies


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The perfect combination of chocolate and fruit makes this brownie a sweet treat.

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  • 2 oz. unsweetened chocolate
  • 1/2 C. Crisco shortening
  • 1/2 C. Smucker's Red Raspberry Preserves
  • 1 C. sugar
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1 C. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 C. Smucker's Red Raspberry Preserves (for glaze)
  • 1 Tbs. powdered sugar (optional)

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Preheat oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in preserves, sugar, eggs, vanilla, flour, baking powder and salt. Spread batter in prepared baking pan; bake for 30-35 minutes or until firm but not dry. While brownies are still warm, carefully spread the preserves on top of the brownies. Let cool. If desired, sprinkle cooled brownies with powdered sugar. Cut into squares.

Yield: 16 servings

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