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.
Bake 33-36 minutes or until bars just begin to pull away from sides of pan. Cool completely.
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.)
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.