CHOCOLATE RASPBERRY BROWNIES
If you love chocolate and raspberry, you'll love these brownies! It's a great recipe to doctor up a boxed brownie mix. The brownies are chewy and moist. The raspberry jam sandwiched between the brownies and the fudge-like frosting is perfect. So much flavor in each bite!
Provided by Cecelia Huddleston
Categories Chocolate
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees if using a shiny metal pan or 325 degrees for a nonstick or dark pan. Grease bottom of 13 x 9" cake pan. In a medium bowl, combine brownie mix, coffee, oil and eggs. Mix until well blended. Stir in nuts.
- 2. Spread batter in prepared pan. If using a shiny metal pan, bake for 28-30 minutes or 25-27 minutes if using a nonstick or dark pan. Brownies are done if a toothpick inserted 2" from side of pan comes out clean.
- 3. After removing from oven spread raspberry jam on brownies.
- 4. Frosting: In heavy medium-size saucepan, combine sugar, butter, and half & half. Bring to a boil. Cook 1 minute; stirring constantly. Remove from heat. Stir in chocolate chips, powdered sugar, and vanilla until smooth.
- 5. Immediately spread frosting over raspberry topped brownies. Refrigerate until frosting is set. Cut into squares. Store in refrigerator.
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