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Raspberry Brownies

Rated as 4 out of 5 Stars

"A layer of raspberry preserves is at the center of these rich brownies."
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servings 248 cals
Original recipe yields 24 servings (2 dozen)


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  1. Butter 13 x 9 x 2-inch baking pan. Melt butter and chocolate in a large, heavy saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in sugar, eggs, and vanilla. Mix flour, baking powder and salt in small bowl. Add to chocolate mixture and whisk to blend. Stir in nuts.
  2. Pour two cups batter into pan. Freeze until firm, about 10 minutes.
  3. Preheat oven to 350 degrees F. Spread preserves over brownie batter in pan. Spoon remaining batter over. Let stand 20 minutes at room temperature to thaw bottom layer.
  4. Bake brownies until tester inserted into center comes out clean, or about 35 minutes. Transfer to rack and cool. Cut brownies into squares. Store in airtight container at room temperature.

Nutrition Facts

Per Serving: 248 calories; 14.9 g fat; 28.6 g carbohydrates; 3.3 g protein; 51 mg cholesterol; 137 mg sodium. Full nutrition

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Read all reviews 5
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Brownies turned out overly sweet, with an odd texture; not especially appealing. The freezing and thawing process went pretty smoothly, and the baking time seemed accurate, but the finished brow...

I followed the directions exactly and the brownies came out yummy. I think the problem with the texture that the other reviewer mentioned was due to the step NOT included in the directions - whe...

This recipe was very easy. I used frozen raspberries from my garden instead of the preserves. I had to bake the brownies about 10 minutes longer, but they were very moist and delicious.

Used 1 c of sugar, 2 eggs & 1/4c butter, 1/2c greek yogurt. Also substituted fresh raspberries for preserves. A little bit kinder version, & secret is no one knew!

Tastes great with far less sugar and homemade sugarless raspberry jam. Not as dense as brownies could be though.