These made-from-scratch Raspberry Fudge Brownies are rich, chocolatey, and studded with crunchy walnuts. A center layer of raspberry preserves gives the dessert bars a moist, sweet, and juicy filling that is irresistible!
Oh, wow. You probably know by now that I rarely take the time to make desserts from scratch. It’s just not a priority, unless I have a really good reason to put in the effort. And these brownies, my friends, are WORTH the effort!
Psst…they’re actually not that hard!
Desserts are always the most popular food at a party, and I swear it’s the only thing about a meal that the guests really remember. That’s why I wanted to share these homemade brownies with you before the summer escapes us — because they are absolutely perfect for Labor Day picnics or those last few cookouts of the season. But really, isn’t a brownie a welcome treat at any time of year?!
This recipe comes from my mother-in-law, who tasted them at her friend’s party and instantly knew that she should request the recipe on my behalf. Carole’s friend got the recipe from another friend…and you get the idea. It’s one of those special gems that gets passed from one lady to the next because EVERYONE wants to know the secret.
They’re SO good that you’ll want to share the love with everyone YOU know too — just like I’m doing today. Thanks to Carole for introducing us to such decadent and delicious treats. Enjoy, friends!
[Tweet “#Raspberry Fudge #Brownies are the perfect #chocolate #dessert for every special party!”]
Raspberry Fudge Brownies
- 4 ounces unsweetened chocolate
- 8 ounces unsalted butter
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups sugar
- 4 eggs
- 1 cup all-purpose flour
- 2 cups walnut pieces
- 1 scant cup raspberry preserves
Melt the chocolate and butter in a large, heavy saucepan over low heat, stirring occasionally.
Remove the pan from the heat and add the salt, vanilla, and sugar. Mix well.
Add eggs, one at a time, mixing after each one. Add the flour and beat until smooth. Stir in the walnut pieces.
Pour half of the batter into a greased 9x13-inch baking pan and use the back of a spoon or spatula to smooth the surface.
Freeze the batter for 30 minutes.
Preheat the oven to 350 degrees F.
When the batter is frozen, spread the preserves on top of the batter in a thin layer. Pour the remaining batter over the preserves and gently smooth it over to cover the preserves.
Bake for 40-45 minutes, or until a toothpick comes out clean. You want the brownies moist and fudgy, so be careful not to overbake!
Cool the pan on a wire rack for 10 minutes before slicing.
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