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Raspberry Fudgy Brownies


  • 1/2 cup butter or margarine
  • 2 ounces unsweetened chocolate
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup seedless red raspberry jam
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Vanilla ice cream (optional)
  • Chocolate ice cream topping (optional)
  • Fresh raspberries (optional)


  1. Generously grease two 1-pint straight-sided, wide-mouth canning jars.
  2. Flour the greased jars; set aside.
  3. In a saucepan melt margarine or butter and chocolate over low heat.
  4. Remove from heat.
  5. Stir in eggs, sugar, jam, and vanilla extract.
  6. Using a spoon, beat lightly just until combined.
  7. Stir in flour and baking powder.
  8. Pour batter into prepared jars.
  9. Cover jars tightly with greased foil, greased side down.
  10. Place jars in a 3 1/2- or 4-quart slow cooker.
  11. Pour 1 cup water around jars.
  12. Cover; cook on HIGH for 3 to 3 1/2 hours or until a wooden pick inserted near the centers of brownie rolls comes out clean.
  13. Remove jars from slow cooker; cool for 10 minutes.
  14. Using a metal spatula, loosen brownies from sides of jars.
  15. Carefully remove rolls from jars.
  16. Place rolls on their sides on a wire rack; cool completely.
  17. To serve, cut each roll into 6 slices.
  18. If desired, serve with ice cream, ice cream topping, and fresh raspberries.

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