Tag Archives: chocolate-raspberry brownies

Chocolate-raspberry bars

These chocolate-raspberry bars  are love at first bite.  The chocolate and raspberry flavors are a match made in heaven. They are as easy to make as brownies but the raspberry-liqueur flavored ganache frosting makes them luxurious enough for a Valentine’s Day dessert.  The cake ingredients also includes raspberry jam, so if you are making them for children you can certainly leave out the raspberry liqueur without losing the special chocolate-raspberry flavor.  You can skip the frosting altogether and serve them simply with a dusting of confectioners sugar.

This recipe is definitely a keeper.  I have been making it as a thank you gift or for celebrations ever since I first came across it in the December 1993 “Food and Wine” magazine in 1993.

Chocolate-raspberry bars

Chocolate-raspberry bars


  • 7 oz. bittersweet chocolate finely chopped
  • 1/4 cup plus 2 tbsp. heavy whipping cream
  • 2 sticks (8 oz.) plus 2 tbsp. unsalted butter softened
  • 1 tsp. pure vanilla extract
  • 1 tbsp. raspberry-flavored liqueur such as Chambord (optional)
  • 1 cup all purpose flour
  • 1/4 tsp. salt
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 1/2 cup seedless raspberry jam


  1. Place 3/4 cup of the chocolate in a medium bowl. In a small saucepan, combine the cream and 2 tsp. of the butter and bring to a boil. Pour the cream/butter mixture over the chopped chocolate and let sit for 30 seconds. Then whisk until completely smooth. Whisk in 1/2 tsp. of vanilla and the raspberry liqueur. Let cool, then refrigerator until chilled to a spreadable consistency, about 30 minutes.
  2. Preheat oven to 350 degrees fahrenheit.. Lightly grease a 9 by 13 inch baking pan. Place remaining 1/2 cup chocolate in a double boiler over simmering water. Stir until the chocolate melts. Remove from heat.
  3. In a medium bowl, whisk the flour and salt. In a large bowl, using an electric or stand mixer with a paddle attachment, cream the remaining 8 oz. (two sticks) of butter with the sugar until light and fluffy.
  4. Beat in the eggs one at a time, beating well after each addition. Beat in 1/4 cup of the jam until well blended. Beat in the melted chocolate and the remaining 1/2 tsp. vanilla. On low speed, beat in the dry ingredients in two batches. Scrape the batter into the prepared pan and smooth the surface.
  5. Bake in the middle of the oven for 20nto 25 minutes until a cake tester or wooden skewer inserted into the center comes out clean. The cake will still seem a little squidgy. Transfer the pan to a wire rack to cool.
  6. When the cake has cooled completely, spread the ganache frosting over the cake using a large metal offset spatula. Refrigerate for one hour.
  7. Cut into 1 1/2 inch bars and serve.