Chocolate Raspberry Brownies Recipe

I’ve been on a bit of a brownie kick lately.  What can I say?!  The baby just craves them!  I love our Chocolate Thin Mint Brownies, but thought I would change it up a little by making the middle layer raspberry.  They just might be my new favorite brownie!


Chocolate Raspberry Brownie Recipe:
(Makes 30 brownies)

Brownie Layer:
1 1/2 cups (3 sticks) butter, melted
3/4 cup cocoa powder
3 cups sugar
6 eggs, beaten
1 1/2 teaspoons vanilla
3/4 teaspoon salt
2 1/4 cups flour

Raspberry Buttercream Layer:
1 cup (2 sticks) butter, softened to room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup seedless raspberry jam
4 cups powdered sugar

Chocolate Layer:
2 cups milk chocolate chips
3/4 cup butter

For the brownies, preheat oven to 350 degrees F.  In a large mixing bowl, whisk together melted butter and cocoa.  Add sugar, eggs, vanilla and salt.  Mix well and stir in flour without over mixing.  Spread in a greased 12×17-inch cooking sheet and bake  for 25-30 minutes.  Cool then put in the freezer for 20 minutes.  For the raspberry buttercream, mix butter, vanilla, salt, jam and powdered sugar until light and fluffy.  Frost brownies and return to the freezer for another 20 minutes.  For the chocolate layer, melt chocolate chips and butter in the microwave for 2 minutes and mix until smooth.  Spread on top of the frosting layer and return to the freezer for another 20 minutes to set.


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