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Chocolate-Covered Raspberry Brownies
Chocolate-Covered Raspberry Brownies
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Decadent brownie bars with raspberry jam, fresh berries, and silky chocolate ganache.
Ingredients:
  • 0.5 cup unsalted butter
  • 0.5 cup semisweet chocolate chips
  • 0.75 cup all-purpose flour
  • 0.33333334326744 cup unsweetened cocoa powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 cup raspberry jam
  • 1.5 cups fresh raspberries
  • 2 cups semisweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 pinch kosher salt
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while you prepare the baking pan. Grease an 8-inch square baking pan and line it with parchment paper, leaving a 1-inch overhang, then lightly grease the parchment.
  • In a small saucepan over medium-low heat, melt the butter. Once melted, add the chocolate chips and stir until smooth. Set aside to cool to room temperature.
  • Combine flour, cocoa powder, salt, and baking powder in a medium mixing bowl; set aside.
  • In a large mixing bowl, whisk together sugar and eggs until pale and fluffy using an electric mixer. Add vanilla, then slowly pour in cooled melted chocolate. Gradually blend in the dry ingredients at low speed until just combined. Use a rubber spatula to finish mixing by hand if needed. Transfer batter into prepared pan.
  • Bake in the oven until brownies start to pull away from the pan's sides and a toothpick inserted in the center comes out clean, for about 30 to 35 minutes. Cool the brownies completely on a wire rack for 30 to 40 minutes.
  • Evenly spread the luscious raspberry jam over the brownies in the pan, making sure to reach all the edges. Then, elegantly place the whole raspberries in a single layer on top of the jam.
  • Add the chocolate chips to a medium heat-proof mixing bowl. Heat the heavy cream and butter in a small saucepan over medium heat, stirring occasionally. Once the butter melts and the cream steams and bubbles at the edges, pour it over the chocolate. Allow the mixture to sit for 3 to 5 minutes to melt the chocolate; then add salt and whisk until smooth. Pour the chocolate ganache over the raspberries and refrigerate until set, about 30 minutes.
  • Gently lift the brownies out of the pan using the parchment paper overhang, transfer to a cutting board, and peel off the parchment paper from the sides. Cut into 9 squares and enjoy!

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