Winning Chocolate and Raspberry Brownie Recipe

Winning Chocolate and Raspberry Brownie Recipe


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Now is the time to indulge in sweet and decadent desserts. Holiday desserts are famous for being over-the-top delicious. The secret ingredient in this holiday classic is raspberries baked into the brownie batter. For fun, add in some extra chocolate chips for an even richer taste

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Chicago, IL

Serving Size / Yield

16 servings


  • 2 oz. unsweetened chocolate
  • 1/2 C. vegetable oil shortening
  • 1/2 C. raspberry jam
  • 1 C. sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1 C. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 C. raspberry jam
  • 1 Tbs. powdered sugar (optional)
  • 1 Tbs. chocolate chips (optional)
  • 1 Scoop ice cream (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. 


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