Chocolate and Raspberry Brownie Bars

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Hands-on time:
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Yield: 2 dozen brownies

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Rich chocolate plus sweet-tart raspberry bits topped with more rich chocolate — what could be better? This recipe is great to make ahead, as it stays moist for up to a week; or freeze for longer storage.

Chocolate and Raspberry Brownie Bars

star rating (19) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen brownies
Published: 09/29/2011

Ingredients

Brownies

Chocolate Ganache Glaze

  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 2/3 cups semisweet or bittersweet chocolate, chopped
  • 1 tablespoon Chambord or liqueur of your choice; or vanilla extract, espresso powder, or another flavor, to taste

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. To make very even bars, line the pan with aluminum foil before baking, leaving foil sticking up above the edges of the pan.

2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla until smooth.

3) Add the sugar and melted butter, stirring until smooth.

4) Add the flour, chips, and Jammy Bits, again stirring well.

5) Spoon the batter into the prepared pan.

6) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look moist, but not uncooked. Remove them from the oven.

7) Heat the raspberry jam with the Chambord or water, and stir until smooth. Brush over the warm brownies. Set aside to cool for an hour or longer before topping with the ganache.

8) To make the ganache, heat the cream and corn syrup until they begin to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Let cool for 15 minutes or so.

9) Pour ganache over the brownies while it's still warm, but has begun to thicken — reheat if it thickens too much as you work. Allow several hours for the ganache to set up fully. You may refrigerate the brownies to hasten the setting of the ganache.

10) Remove the brownies from the pan using the aluminum foil sling. Heat a knife in hot water, wipe dry and use to cut the brownies. Repeat with each cut.

Yield: 2 dozen rich brownies.

Reviews

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  • star rating 03/24/2015
  • Pam L. from Kirkland, WA
  • I was very excited to make these once I received my raspberry jammy bits from KAF. I love the jammy bits and how they lend a wonderful tartness to offset the sweetness from all the sugar in the brownies. I made homemade raspberry jam and added chambord to spread on the top of the brownies. Bittersweet chocolate was used for the ganache and for the chips in the batter. I felt the ganache that was intended to be spread on top of the brownies was a bit too thick, so I had to cut some off to offset the thickness. I ended up putting some chocolate sprinkles on top for some nice presentation.
  • star rating 02/10/2015
  • Jennifer from Royal Oak Michigan
  • All I can say is wow these are killer. I used a raspberry jam with chambord I made this summer it was wonderful plus I used a 72% bittersweet chocolate and so yummy these are very addictive can't just eat one maybe two these,were made for a birthday gift and they loved these delectable melt in your mouth heavenly chocolate delights .
  • star rating 05/18/2014
  • kaf-sub-lzcoker from KAF Community
  • This is by far, the most amazing, surprisingly easy, and my most requested chocolate cake recipe. Every person I have served this cake to has raved about it and requested more. My granddaughter, age 7, even requested it for her birthday, minus the raspberries. After tasting her second piece the next day, she called me to say she wanted the recipe exactly how it was, including the raspberries! It has even won over non-chocolate lovers. Simple a must bake!
  • star rating 02/05/2013
  • tamarasart from KAF Community
  • Comment about "3 tablespoons raspberry jam, seedless preferred" - Jam is seeded. If you are looking for seedless you should call it "Jelly". this correction would be most appreciated in the recipes that I have seen. Thank you.
    Actually, jam does not necessarily need seeds to be jam. The larger difference is that jelly tends to be thicker and has a much clearer consistency than jam because it is made from juices; jam is made from fruit. It is possible to have fruit solids in jam without seeds (apricot, peach, etc. come to mind). Thank you for your keen insight and bringing up this interesting point. Best, Kim@KAF


  • star rating 12/29/2012
  • teresa3 from KAF Community
  • These are delicious! They were even better the next day. I had no corn syrup so I used a different ganache recipe. The foil is an excellent idea. I have a very sharp scraper blade that easily cut squares. I cut about 48 pieces. YUM!
  • star rating 12/18/2012
  • Birkit from Minneapolis, MN
  • Awesome. Buy the jammy bits. They loft this already amazing brownie to giddy heights.
  • star rating 11/21/2012
  • Deb Gibbs from Weathersfield Vt
  • My family goes crazy over these!
  • star rating 05/19/2012
  • stanville from KAF Community
  • These are lethal even without the ganache. Guess it will be necessary to order more jammy bits now that I've tried them. Wonderful occasional treat! Might make these rather than the planned whoopie pies for this year's family reunion.
  • star rating 03/25/2012
  • seldomseenshake from KAF Community
  • If you make this recipe without the jammy bits then please do not complain because they make these brownies AMAZING! Without the jammy bits (and to a lesser extent - the jam) these are regular brownies. They would still be good, but they would not be any more interesting than any other brownie recipe. I do not make the ganache. I just make the brownie recipe with all proportions the same as written. I do double the amount of raspberry jam for drizzling on top of the brownies. As another reviewer stated, the brownies are a bit hard to cut - your knife tends to get gummed up. BUT the results are are totally worth it. The result is a perfect balance of the fruit and dark chocolate flavors. I'm sure the brownies would be amazing with ganache, but I don't feel that it is really needed.
  • star rating 01/22/2012
  • wordmaven from KAF Community
  • These tasted very good, but, in my opinion, the amount of work involved didn't justify the result. I didn't have the jammy bits so I left those out. Given that one must first make the brownies, then spread on the raspberry glaze, and then make and pour the ganache, it's a rather time-consuming process. I made them for a gathering at my house, starting the day before to leave enough time for the ganache to set up. I found them difficult to cut (the hot knife is essential for neat squares) and impossible to store due to the softness of the ganache, which didn't allow for stacking the cut bars. I wouldn't go through all the trouble to make the complete recipe again, although I would probably use the brownie recipe itself. I had about half of these left over and gave them to my guests to take home.
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