January sure flew by! Didn’t it?
Can’t believe February is here…which can only mean it’s getting closer and closer to SPRING 😀
Since Valentines day is quickly approaching, I had to post something fitting…so anything chocolate, or heart shaped, right? I did both.
So forget about your diet, because sadly, these brownies are far from calorie free.
I have always been a big fan of chocolate and fruit…Who doesn’t love chocolate covered strawberries? Chocolate oranges? Chocolate cherries….you get the idea. Chocolate just pairs so well with fruit.
Lately I have had an obsession with homemade brownies…well actually salted caramel brownies. To die for…
But it got me thinking that I never have made fruit flavored brownies…and haven’t seen many recipes.
and Voila, the Frosted Raspberry Fudge Brownie recipe was born!
I wanted to create a brownie that was soft and fudge like, with a light fruit flavor..nothing too over powering. Plus, frosting was an absolute must.
I decided to use raspberry preserves instead of actual raspberries…I love the raspberry preserves from Trader Joes…organic and less sugar added.
After trial and error with a couple batches…I figured out an ideal combination of ingredients.
This brownie is super soft (hate dry brownies!!), rich in chocolate and has a light raspberry flavor. It is not overly sweet and the whipped chocolate raspberry frosting adds a decadent touch.
Great to make around Valentines day and dish out to your loved ones!
Hope you love them as much as I do!
Frosted Raspberry Fudge Brownies
- 4 Ounces Unsweetened Chocolate
- 1 C. Butter
- 1 1/2 C. Sugar
- 4 Eggs
- 2 tsp. Vanilla
- 1/2 tsp. Salt
- 3/4 C. Flour
- About 1/2 C. Raspberry Preserves (I used Organic Reduced Sugar)
Chocolate Raspberry Frosting
- 5 Tbsp. Butter (Room temperature)
- 1/4 C. Unsweetened Cocoa Powder
- Pinch of Salt
- 1 C. Powdered Sugar
- 1/2 tsp. Vanilla
- 2-3 Tbsp. Milk
- 1 Tbsp. Raspberry Preserves
- Mini Chocolate chips to garnish
1. First, preheat oven to 350 F. Roughly chop chocolate into small pieces. Place chocolate in microwave safe bowl with butter. Melt chocolate in 30 second intervals (about 3-4 times), stirring in between until it is melted and incorporated together.
2. Once chocolate/butter mixture is melted, add sugar and mix until incorporated. Wait a couple minutes to make sure chocolate is not too hot before adding eggs. Once chocolate is not too hot, add eggs one at a time using a whisk stirring only until mixed. Do not over mix. Stir in Vanilla and salt.
3. Lastly add in flour mixing only until combined.
4. Line a 9 x 13 pan with parchment paper for easy removal. Pour brownie batter in prepared baking pan.
5. Using a teaspoon, put small amounts of raspberry preserves on top of batter scattered. Then using a fork or knife, gently swirl together, not too much just so it is spread out more, but not mixed together. Bake in oven at 350 F for 30-35 minutes. Do not overcook.
Chocolate Raspberry Frosting
1. Make sure butter is at room temperature. Add butter and cocoa powder to bowl. Using a hand mixer, beat for about 2 minutes.
2. Next add salt, powdered sugar, vanilla and milk. Mix for about 1 minute. Add Raspberry preserves and mix for about 1 minute. Frosting should be light and fluffy.
3. Once brownies are completely cooled, time to frost. Garnish with mini chocolate chips scattered on top.
Brownies are so much better from scratch than from a box…
Be careful, they are addicting!