Print Recipe

Raspberry Fudge Brownies



  • 1/2 cup butter or margarine
  • 3 (1 ounce) squares bittersweet chocolate*
  • 2 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Dash salt
  • 1/2 cup sliced or slivered almonds
  • 1/2 cup raspberry preserves
  • 1 cup (6 ounces) milk chocolate chips


  1. Heat oven to 350 degrees F. Butter and flour 8-inch square pan.
  2. Melt butter and bittersweet chocolate in small heavy saucepan over low heat. Remove from heat; cool.
  3. Beat eggs, sugar and vanilla extract in large bowl until light.
  4. Beat in chocolate mixture.
  5. Stir in flour, baking powder and salt until just blended.
  6. Spread 3/4 of batter in prepared pan; sprinkle almonds on top.
  7. Bake for 10 minutes.
  8. Remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top.
  9. Bake for 25 to 30 minutes or just until top feels firm.
  10. Remove from oven; sprinkle chocolate chips over top. Let stand a few minutes until chips melt, then spread evenly over brownies.
  11. Cool completely in pan on wire rack.
  12. When chocolate is set, cut into 2-inch squares.

Makes 16 brownies.

* Bittersweet chocolate is available in specialty food stores. One square unsweetened chocolate plus two squares semisweet chocolate may be substituted.

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