The Chocolate Raspberry Brownies photographs were submitted by a special person.
These rich brownies contain Raspberry Jammy Bits which not only gives them an intensive raspberry burst of flavor but, also, makes them super moist.
Jammy Bites produced by King Arthur Baking are made of fruit puree in the following flavors: blueberry, cherry, raspberry, apple cinnamon and orange.
For today’s brownies, we used the raspberry flavor.
The brownies are super rich and are a cross between brownies and fudge. Yummy any way you look at it!
Ingredients for Chocolate Raspberry Brownies
Brownies Base
- Four Large Eggs
- 1 1/4 Cup of Dutch-process Cocoa
- 1/2 Teaspoon of Salt
- 1 Teaspoon of Baking Powder
- 2 Teaspoons of Pure Vanilla Extract
- 2 1/4 Cups of Granulated White Sugar
- 1 1/2 Cup of All-Purpose Flour
- 16 Tablespoons of Unsalted Butter, Melted
- 1 1/2 Cups of King Arthur Unbleached All-Purpose Flour
- 1 Cup of Chocolate Chips
- 1 Cup of Raspberry Jammy Bits
- 3 Tablespoons of Seedless Raspberry Jam
Chocolate Ganache Glaze
- 1 Cup of Heavy Cream
- 1 Tablespoon Light Corn Syrup
- 1 2/3 Cups of Semisweet Chocolate
- 1 Tablespoon of Raspberry Liqueur (Chambord)
Decorative Garnish Topping
- Fresh Raspberries
- Powdered Sugar
Directions for Making Chocolate Raspberries Brownies
- Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil.
- Crack eggs in a bowl and beat them with cocoa, salt, baking powder and vanilla until smooth.
- Add sugar and melted butter, stir.
- Add the flour, chocolate chips, and Raspberry Jammy Bits, stirring well.
- Spoon into prepared pan and smooth the top.
- Bake for about 30 minutes and test for doneness with a cake tester. The edges should look set but not the center.
- Heat the raspberry jam then add the raspberry liquor and brush over warm brownies. Allow brownies to cool.
- Make the ganache. Heat the cream and corn syrup until steaming. Pour over the chocolate in a bowl. Let sit for five minutes, add flavoring and whisk. Allow mixture to cool 15 minutes.
- Pour ganache over brownies. Allow several hours for the ganache to set up. Brownies can be refrigerated.
- Remove brownies from pan and cut into small serving sizes. Use a hot knife dipped in water and then dried.
- Garnish with a dusting of confectioners’ sugar and fresh raspberries.
A Special Thank You to C. for the idea for today’s blog and allowing me to use her photographs.
Resource Sites: King Arthur Baking.com, Chocolate Raspberry Brownies, recipe section. (Please note our recipe was slightly modified to meet our needs.)