I’ve been on a bit of a brownie kick lately. What can I say? The baby just craves them.
I love our Chocolate Thin Mint Brownies, but thought I would change it up a little by making the middle layer raspberry. They just might be my new favorite brownie.
They are so rich and creamy, and full of delicious flavor. They are also extremely easy to make. They may look intimidating, but the recipe calls for simple and inexpensive ingredients.
They take a minute to set up, between each layer, so this recipe is made best ahead of time, so you can have it completely ready, by the time you serve it.
Why do the layers need to cool?
Brownies take a little time to cool, which is fine if you aren’t putting anything on them, but maybe some ice cream.
However, if you are layering your brownies, it’s important to let them cool, so the layers you are adding on top, don’t melt and stay stable.
Even if our brownies are the slightest bit warm, they will melt your layers, and will ruin the texture of your brownies.
We definitely recommend refrigerating or freezing them, for best results.
How to get a clean cut brownie:
There are three things to know to get a perfectly clean-cut brownie.
- Cool your brownies completely before cutting (chilled in the refrigerator is even better!).
- Use a sharp knife. A lot of problems in the kitchen can be solved by using a really good knife.
- Run your knife under warm-hot water before cutting.
- Wipe your knife on a paper towel, or cutting board edge, after each cut if frosting has accumulated.
- You may need to re-heat your knife in the hot water throughout the cutting process, for best results.
Watch how to make our other favorite brownie recipe, here:
Did you know we have a Youtube Channel?
We have hundreds of simple and delicious recipes, your family is going to love.
We take you through each recipe, step by step, and show you exactly how to make it. We also test each one of our recipes, before posting it, so you know they are picky eater approved.
We love our brownie recipes, and it’s hard to pick a favorite, but this one is definitely up there. Watch how to make our Fudgy Nutella Brownies, here:
Looking for more delicious brownie recipes? Here are our favorites:
Chocolate Raspberry Brownies Recipe
Ingredients
Brownie Layer
- 1 ½ cups butter, melted
- ¾ cup cocoa powder
- 3 cups sugar
- 6 eggs, beaten
- 1 ½ teaspoon vanilla
- ¾ teaspoon salt
- 2 ¼ cups flour
Raspberry Buttercream Layer
- 1 cup butter, softened to room temp
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup seedless raspberry jam
- 4 cups powdered sugar
Chocolate Layer
- 2 cups milk chocolate chips
- ¾ cup butter
Instructions
For the Brownies
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together melted butter and cocoa.
- Add sugar, eggs, vanilla and salt. Mix well and stir in flour without over mixing.
- Spread in a greased 12x17-inch cooking sheet for 25-30 minutes.
- Cool then put in the freezer for 20 minutes.
Raspberry Buttercream
- Mix butter, vanilla, salt, jam and powdered sugar until light and fluffy.
- Frost brownies and return to the freezer for another 20 minutes.
Chocolate Layer
- Melt chocolate chips and butter in the microwave for 2 minutes and mix until smooth.
- Spread on top of the frosting layer and return to the freezer for another 20 minutes to set.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.have you seen our new cookbook?
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Yum! I hadn’t thought of using raspberry jam! (I have tons of raspberry bushes and this would be a yummy treat for all those berries!) I’ve made raspberry frosting with raspberry extract before…have you ever tried the extract?
Raspberry buttercream and chocolate. I’m dreaming of it now….
~Cheryl
These look wonderful. Just caught a small editing error though. “Spread in a greased 12×17-inch cooking sheet for 25-30 minutes.” Shouldn’t this be “…cooking sheet. BAKE for 25 – 30…”?
Thanks for catching that LuAnn…we’ll correct it!
I love the combination of chocolate and raspberry – it’s so elegant! Great job amping up the flavor profile of something traditional like brownies. I could definitely see these being a hit at a party.
hi…love this recipe…and eager to make. BUT, can i use a different pan? Otherwise, gotta go out and buy this pan 🙁 How can you help with this problem?
Much thanks,
Veronica
It’s basically cookie sheet size.
How do you store these? Do they have to stay frozen or just cool?
You can store them in an airtight container. Put them in the refrigerator if they don’t get eaten soon!
I hope I can get a quick answer…How deep is the pan. Just a half sheet or does this require a 2″ deep pan? Plan on taking to church supper tomorrow. Thanks
We just used the half sheet pan that is like a cookie sheet. About 1 inch deep.
Help! I clicked on the recipe for chocolate raspberry brownies and it takes me to a recipe for parfaits!! Can you please help me find the brownie recipe for the brownies in the photo?
Oh my goodness! Thanks so much for letting us know! I went in and fixed the recipe post so hopefully it’s all good to go now!