Description
These Chocolate Raspberry Brownies are a rich, fudgy treat featuring a from-scratch brownie base topped with a creamy chocolate raspberry frosting. Perfectly balanced between intense chocolate flavor and a hint of fruity raspberry, these brownies are ideal for dessert lovers craving a decadent yet approachable homemade sweet.
Ingredients
Brownies
- ½ cup salted butter
- 1 ¼ cup semisweet chocolate chips
- 2 large eggs
- ¾ cup brown sugar (dark or light)
- ¾ cup all-purpose flour
- ½ tsp baking powder
Frosting
- 1 cup semisweet chocolate chips
- 1 package cream cheese (8oz/250g), softened
- ¼ cup powdered sugar
- ⅓ cup seedless raspberry jam
- Mini chocolate chips or sprinkles (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
- Melt Butter and Chocolate: In a small saucepan over low heat, melt ½ cup salted butter together with 1 ¼ cups semisweet chocolate chips, stirring frequently to combine. Remove from heat and let cool slightly so it’s warm but not hot.
- Mix Eggs and Sugar: In a large bowl, beat 2 large eggs with ¾ cup brown sugar until smooth and creamy.
- Combine Chocolate and Egg Mixture: Gradually stir the melted chocolate and butter mixture into the egg and sugar blend, making sure they are well incorporated.
- Add Dry Ingredients: In a separate small bowl, whisk together ¾ cup all-purpose flour and ½ teaspoon baking powder. Fold this dry mixture into the chocolate batter until just combined, being careful not to overmix.
- Prepare Baking Pan: Line a 9-inch square baking pan with parchment paper or spray it with non-stick cooking spray for easy removal of brownies later.
- Bake Brownies: Pour the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Remove from oven and allow to cool completely before frosting.
- Make Frosting Chocolate: Melt 1 cup semisweet chocolate chips either in the microwave in short bursts or over a double boiler; allow to cool slightly so it’s warm but not hot.
- Beat Cream Cheese Frosting: In a small bowl, beat 1 package softened cream cheese with ¼ cup powdered sugar until smooth. Stir in ⅓ cup seedless raspberry jam, followed by the melted chocolate. Mix until evenly blended.
- Frost Brownies: Spread the chocolate raspberry cream cheese frosting over the cooled brownies using an offset spatula or knife to create an even layer.
- Add Toppings (Optional): Sprinkle mini chocolate chips or colorful sprinkles over the frosting for added texture and visual appeal.
- Store: Refrigerate the brownies to keep the frosting firm and fresh. Serve chilled or at room temperature as preferred.
Notes
- Ensure the melted chocolate and butter mixture is only slightly warm before adding to eggs to prevent scrambling.
- Do not overbake the brownies to maintain their fudgy texture; start checking at 30 minutes.
- For a dairy-free option, substitute vegan butter and cream cheese alternatives and choose appropriate chocolate chips.
- Frosting can be prepared ahead and refrigerated until needed; bring to room temperature before spreading.
- Use parchment paper extending beyond the pan edges for easy brownie removal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
