Chocolate Raspberry Brownies

Cecelia Huddleston

By
@Cecelia26

I love the combination of the raspberry jam & chocolate.


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Rating:

Comments:

Serves:

24

Prep:

30 Min

Cook:

30 Min

Method:

Bake

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!

Ingredients

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
oil
2 large
eggs
1 c
chopped pecans or walnuts
1 c
seedless raspberry jam

FROSTING

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

Directions Step-By-Step

1
Preheat 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.
2
Spread 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.
3
After removing from oven spread raspberry jam on brownies.
4
Frosting:
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.
5
Immediately 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