These Raspberry Jam Brownies are proof that I am a sucker for fancy chocolate bars. I love to look at all of the creative flavors and usually end up walking away with at least one new flavor to try. The only time I've ever been truly disappointed was when I decided to try a bacon chocolate bar. It was really, really bad. Bacon is good. Chocolate is good. Together, they are bad. But when I saw Theo Chocolate's Raspberry Dark Chocolate bar, I knew it would be delicious, I knew I had to try it, and I knew I had to make a brownie with it. I've been on a berry kick lately (in case you missed it, I posted these amazing scones last week). I decided to just stick with my classic cocoa-powder brownie recipe and came up with these Raspberry Jam Brownies.
Confession time: I do not love chocolate and fruit together. No chocolate covered strawberries for me, thank you. I'm not sure if it's a texture thing or a flavor thing, but much like bacon and chocolate, fruit and chocolate just don't go together for me. The only exception to this is raspberry and chocolate, as evidenced by these Raspberry Jam Brownies. They are rich, chewy on the edges, soft and gooey in the middle with pockets of sweet jam and little bursts of fresh berries, and delicious nuggets of Theo Raspberry Chocolate.
What side are you on?
And you know, I can't have a conversation about brownies and not ask which side you're on: edge or middle? These Raspberry Jam Brownies make it really hard for me to pick a side, but normally I'm a middle piece kind of gal. When I was a kid, my dad used to indulge this preference and cut out the middle of any sheet cake or brownie just for me. I like gooey, under-baked things, and I also don't love frosting or sprinkles (I know, I'm weird) and the middle of a cake usually has the least amount of those things.
Back to these Raspberry Brownies
If fresh raspberries are scarce, feel free to leave them out and use just the jam. Of course you could leave out all the add-ins and instead of a Raspberry Jam Brownie, you'd just have an awesome, classic brownie: never a bad thing. And when I say classic, I really mean it. These are almost exactly the Hershey's Cocoa Powder recipe with a few very small modifications. Hey, if it ain't broke...
The melted butter/cocoa powder method results in the best textured brownie and it always has that perfect shiny top we all love so much. I melt my butter in the microwave and stir the cocoa powder in first to let it really mix in and allow the chocolate flavor to bloom. I love to use a little bit of King Arthur Flour's Black Cocoa to get a rich, dark color - it's something I've been doing in all my chocolate recipes lately and I don't think I can stop. Then, I bump up the flavor with my two not-so-secret flavor boosters: espresso powder and vanilla. This really is the best brownie recipe to which you can add whatever flavors you want. Mix up the fruit/jam flavors, use any kind of chopped chocolate you love, add caramels, chocolate chips, mini marshmallows, nuts. Let your imagination run wild.
I hope you love thes raspberry brownies! Let me know what you think in the comment section below! Thanks so much for reading and happy baking! xo - Anita
Here are some other sweet recipes you might like!Print