Chocolate Raspberry Brownies

Cecelia Huddleston


I love the combination of the raspberry jam & chocolate.

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★★★★★ 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


Step 1 Direction Photo

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.

Step 2 Direction Photo

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.

Step 3 Direction Photo

3After removing from oven spread raspberry jam on brownies.

Step 4 Direction Photo

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.

Step 5 Direction Photo

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