Chocolate Raspberry Brownies

Cecelia Huddleston


I love the combination of the raspberry jam & chocolate.

★★★★★ 1 vote
30 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you love chocolate and raspberry, you'll love these brownies! It's a great recipe to doctor up a boxed brownie mix. The brownies are chewy and moist. The raspberry jam sandwiched between the brownies and the fudge-like frosting is perfect. So much flavor in each bite!


1 box
(18.4 oz.) family size Betty Crocker milk chocolate brownie mix
1/4 c
strong mocha or regular coffee, cooled
1/2 c
2 large
1 c
chopped pecans or walnuts
1 c
seedless raspberry jam


1 c
granulated sugar
5 Tbsp
butter or margarine
1/2 c
half & half
1 c
milk chocolate chips
2 1/3 c
powdered sugar
1 tsp
imitation vanilla extract


1Preheat oven to 350 degrees if using a shiny metal pan or 325 degrees for a nonstick or dark pan. Grease bottom of 13 x 9" cake pan. In a medium bowl, combine brownie mix, coffee, oil and eggs. Mix until well blended. Stir in nuts.
2Spread batter in prepared pan. If using a shiny metal pan, bake for 28-30 minutes or 25-27 minutes if using a nonstick or dark pan. Brownies are done if a toothpick inserted 2" from side of pan comes out clean.
3After removing from oven spread raspberry jam on brownies.
In heavy medium-size saucepan, combine sugar, butter, and half & half. Bring to a boil. Cook 1 minute; stirring constantly. Remove from heat. Stir in chocolate chips, powdered sugar, and vanilla until smooth.
5Immediately spread frosting over raspberry topped brownies. Refrigerate until frosting is set. Cut into squares. Store in refrigerator.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #raspberry, #brownies