These raspberry chocolate brownies are a rich fudge-like bar that combines two classic flavors!
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1 1/2 cups semi-sweet chocolate chips
1/2 cup Land O Lakes® Butter
1 cup sugar
2 teaspoons vanilla
2 large Land O Lakes® Eggs
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup raspberry fruit spread
Powdered sugar, if desired
Heat oven to 350°F. Grease 8x8-inch baking pan; set aside.
Melt chocolate chips and butter in 2-quart saucepan over low heat, stirring occasionally, 5-8 minutes or until smooth. Remove from heat; stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix just until flour is moistened.
Spread batter into prepared pan. Drop spoonfuls of preserves on batter in corners and around edge of pan; gently pull knife through batter and preserves towards center for swirled effect. (Do not over swirl.)
Bake 33-36 minutes or until bars just begin to pull away from sides of pan. Cool completely.
Cut into bars. Sprinkle powdered sugar over bars, if desired.
For this recipe we found that a fruit spread, which contains less sugar, worked better than preserves or jam. The preserves got too sticky when baked.
Explore reviews fromour online community
I made these to bring to a cookout with a bunch of good friends. Well, within 15 minutes of putting them out they were gone, not even a crumb! Everyone was crying for more. Awesome recipe
I served this to my card club on 4/15/10 and chased away the "paying my taxes" blues.
These are easy to make and have a very dense chocolate flavor. I used raspberry jam instead of preserves, but about triple what the recipe called for and warmed it for about one minute in the microwave so that it would 'swirl easier. DELICIOUS!!
One of my absolute favorite recipes. Easy, easy, easy to make. I've made a variation with toffee/chocolate chips as 1/3 of the chocolate chip requirement, that was wonderful too. However, the raspberry preserves are best. Even non-chocoholics will love.