Jump to Recipe
1 hour hr 25 minutes mins
13 Comments
No ratings yet
I love a delicious layered brownie, and these Chocolate Raspberry Brownies are the very best. They are so easy to make, and have the most amazing taste and presentation. You will love these.
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:
- Fudgy Nutella Brownies
- Better Than Anything Brownies
- Chocolate Raspberry Brownies
- Texas Sheet Cake Brownies
- Rocky Road Brownies
Serves: 36
Chocolate Raspberry Brownies Recipe
You'll love these easy and delicious Chocolate Raspberry Brownies. They are absolutely amazing and so easy to make.
Prep Time 1 hour hr
Cook Time 25 minutes mins
Total Time 1 hour hr 25 minutes mins
PrintPin
Ingredients
Brownie Layer
- 1 ½ cups butter melted
- ¾ cup cocoa powder
- 3 cups sugar
- 6 eggs beaten
- 1 ½ teaspoons 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
Calories: 353 kcal · Carbohydrates: 44 g · Protein: 2 g · Fat: 20 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 226 mg · Potassium: 55 mg · Fiber: 1 g · Sugar: 36 g · Vitamin A: 552 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg
Equipment
Mixing Bowl
9x13-inch Baking Pan
Large Mixing Bowl
Recipe Details
Course: Dessert
Cuisine: American
have you seen our new cookbook?
Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
Join The Discussion
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Julie says:
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?
-
Cheryl at Snaps of Ginger says:
Raspberry buttercream and chocolate. I'm dreaming of it now....~Cheryl
-
LuAnn says:
These look wonderful. Just caught a small editing error though. "Spread in a greased 12x17-inch cooking sheet for 25-30 minutes." Shouldn't this be "...cooking sheet. BAKE for 25 - 30..."?
-
Cyd says:
Thanks for catching that LuAnn...we'll correct it!
-
Emily at AllFreeCasseroleRecipes says:
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.
-
Veronica says:
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
-
Cyd says:
It's basically cookie sheet size.
-
Lynette says:
How do you store these? Do they have to stay frozen or just cool?
-
Cyd says:
You can store them in an airtight container. Put them in the refrigerator if they don't get eaten soon!
-
Lavon says:
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
-
Cyd says:
We just used the half sheet pan that is like a cookie sheet. About 1 inch deep.
-
Molly Ainger says:
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?
-
Momma Cyd says:
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!
About The Author:
Kendra Murdock
Kendra lives in Northern Utah with her husband, Matt, and two cute kids. She loves to workout or relax with show and a treat in her spare time.
Read More
Other Recipes You Might Enjoy
Cheesy Garlic Breadsticks Recipe
23 minutes mins
Frozen Pink Lemonade Pie Recipe
4 hours hrs 10 minutes mins
Easy Gooey Gorilla Bread Recipe
45 minutes mins
Peanut Butter Sheet Cake Recipe
35 minutes mins
Readers’ Favorite Recipes
Easy Baked Crack Chicken Recipe
30 minutes mins
Lunch Lady Peanut Butter Bars Recipe
40 minutes mins
Honey Lime Chicken Enchiladas Recipe
1 hour hr 15 minutes mins
Peaches and Cream Oatmeal Cookies Recipe
20 minutes mins
Peach Cobbler Dump Cake {4 Ingredients} Recipe
50 minutes mins
Chicken Zucchini Casserole Recipe
55 minutes mins
