Chocolate Rasberry Brownies
Submitted by 4runnachick
Fudgy chocolate raspberry brownies with a hidden layer of raspberry preserves sandwiched between rich unsweetened chocolate batter loaded with toasted walnuts.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
1 hrsThese chocolate raspberry brownies hide a layer of raspberry preserves between two slabs of intensely fudgy batter made with real unsweetened chocolate and butter. Toasted walnuts add crunch throughout.
The layering technique is what makes these special. Spread half the batter in the pan and freeze it for 10 minutes until firm. This creates a solid base that won’t mix with the preserves when you spread them on top. Then spoon the remaining batter over the jam layer and let it thaw at room temperature for 20 minutes before baking.
Five ounces of unsweetened chocolate melted with a full cup of butter creates a brownie that’s dense and fudgy rather than cakey. Whisk the sugar and eggs in by hand rather than using a mixer. Less air in the batter means a denser, chewier result.
The raspberry layer bakes into a thin, tangy ribbon that cuts through all that chocolate richness. Every bite has that contrast of deep bitter chocolate and bright fruit.
Chef Tips
- Toast the walnuts before adding them to the batter for a nuttier, deeper flavor
- Don’t skip the freezing step or the raspberry layer will sink to the bottom
- A toothpick test works, but pull them when there are still a few moist crumbs attached for the fudgiest texture
- These taste even better the next day after the flavors have melded overnight
Variations
- Use strawberry or blackberry preserves instead of raspberry
- Swap walnuts for pecans or toasted hazelnuts
- Drizzle melted chocolate over the cooled brownies for an extra-indulgent finish
Ingredients
Directions
Butter 13×9×2 inch baking pan.
Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth.
Remove from heat.
Whisk in sugar, then eggs and vanilla. Mix flour, baking powder and salt in small bowl.
Add to chocolate mixture and whisk to blend.
Stir in nuts.
Pour 2 cups of batter into pan.
Freeze until firm, about 10 minutes.
Preheat oven to 350℉ (180℃).
Spread preserves over brownie batter in pan.
Spoon remaining batter over.
Let stand 20 minutes at room temperature to thaw bottom layer.
Bake brownies until tester inserted into center comes out clean, about 35 minutes.
Transfer to rack and cool. Cut brownies into squares.
(Can be prepared 1 day ahead. Store in airtight container at room temperature.)
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