Raspberry Brownies

13 ingredients
6 steps

Ingredients

  • FOR THE BROWNIES:
  • 10 ounces, weight Semi-sweet Chocolate, Chopped
  • 1-1/2 stick Chilled Unsalted Butter, Cut Into Small Pieces
  • 1/3 cups Raspberry Jam
  • 1 cup Sugar
  • 5 whole Eggs
  • 1/3 cups Flour
  • 1 teaspoon Baking Powder
  • FOR THE GLAZE:
  • 1/4 cups Heavy Cream
  • 1/4 cups Seedless Raspberry Jam
  • 6 ounces, weight Semi-Sweet Chocolate Chips
  • 2 containers Fresh Raspberries 6 Ounces Each

Directions

  1. 1
    To make the brownies, spray a 9 x 13 pan with Pam spray and preheat oven to 350F.
  2. 2
    In a medium saucepan, stir chopped chocolate and butter over low heat until melted. Add jam, whisk to combine, and remove from heat. Let cool.
  3. 3
    In an electric mixer bowl, beat sugar and eggs until mixture thickens. Fold in flour and baking powder then gradually fold in chocolate mixture.
  4. 4
    Pour the batter into prepared pan and bake until top of brownies start to crack, about 40 minutes. Take out of oven and cool completely.
  5. 5
    For the glaze: Stir cream and jam over medium heat until jam melts, add the chocolate chips and stir until melted. Remove from heat, let cool a bit then spread on brownies.
  6. 6
    Arrange raspberries on brownies and chill until glaze sets, about 10 minutes. Cut into squares and enjoy.

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