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Chocolate Raspberry Bars

JulieJulie Huisingh
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Makes about 50

Makes about 50
Makes about 50


  • 12 oz wnsweetened chocolate chopped
  • 1 1/2 cups butter
  • 1 cup seedless raspberry jam
  • 8 large eggs
  • 4 cups sugar
  • 1 T. vanilla
  • 1/2 tsp salt
  • 2 cups flour
  • Topping:
  • 1 cups cream
  • 1/2 cup raspberry jam
  • 2 T. butter
  • 16 oz bittersweet or semi-sweet
  • chocolate, chopped
  • 6 oz raspberries
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  • 1

    Preheat oven to 350. Line two 9x13 pans with foil. Butter foil. combine chocolate, butter and jam in heavy saucepan. Stir over low heat until smooth. Remove from heat. Whisk eggs in large bowl until foamy. Add sugar, vanilla, and salt. Whisk thoroughly. Stir in chocolate mixture. Add flour, mix until blended. Spread batter in prepared pans. Bake just until springy to touch, about 30 minutes. Cool.

  • 2

    For topping: Combine cream, jam and butter in large saucepan. Bring to simmer, stirring until jam and butter melt. Remove from heat. Add chocolate; stir until smooth. Let stand until cool but spreadable about 40 minutes.

  • 3

    Spread topping over brownies. Immediately top with raspberries, arranging in rows. Chill until cold. Using foil as aid, remove and trim edges. Cut into bars. Sift powdered sugar over top.

Recipe Notes

Edit note

May be cut in half for smaller parties.

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