Raspberry Fudge Brownies

4.6
(125)
100 Reviews
40 Photos

These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.

Submitted by larkspur
Published on June 18, 2020
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Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
2 hrs
Total Time:
3 hrs
Servings:
32
Yield:
32 brownies
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Ingredients

Original recipe (1X) yields 32 servings

  • 1 cup white sugar

  • 2 eggs

  • ½ teaspoon vanilla extract

  • ½ cup butter or margarine, melted

  • ½ cup all-purpose flour

  • ⅓ cup unsweetened cocoa powder

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup miniature chocolate chips

  • ½ cup evaporated milk

  • 1 egg yolk

  • 4 (1 ounce) squares semisweet baking chocolate, chopped

  • 6 ounces cream cheese, softened

  • 2 tablespoons seedless raspberry jam

  • 1 cup frozen whipped topping, thawed

  • 2 drops red food coloring (Optional)

  • 16 chocolate curls (Optional)

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.

  2. In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.

  3. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.

  4. Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.

  5. Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.

Cooks Note

If desired, chopped raspberry-flavored chocolate or raspberry chocolate chips can be substituted for the miniature chocolate chips.

133 home cooks made it!

Nutrition Facts (per serving)

135 Calories
8g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 135
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 26%
Cholesterol 33mg 11%
Sodium 69mg 3%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 12g
Protein 2g 4%
Vitamin C 0mg 0%
Calcium 24mg 2%
Iron 1mg 3%
Potassium 50mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.