Fudge Raspberry Brownies

From: cookin_nurse

On Sep 22, 2009

this made some thick brownie batter, it was very fudge like. I didn't use raspberry preserves but some mashed up fresh raspberries. Very rich, thick & yummy!

From: Janine Marie W

On Jul 12, 2009

Wonderful and a real keeper. Used Margarine for the butter (dairy allergy). Used Whole Wheat Pastry Flour. Used Dark Chocolate Chips for the Milk Chocolate Chips. Our raspberries had not made it into preserves yet, so I just lightly mashed a couple of cups of them with a small amount of sugar and it worked just fine for the preserves and garnish. The sign of a really great recipe is one that lets you adapt it to suit your needs are. This is a really great recipe and a real keeper.

From: flower7

On Aug 22, 2005

OMG... What can I say but where have these been all my life?? I used Ghirardelli chocolate so they are rich beyond belief but oh soooooo goooood!! I had some trouble getting the batter in the pan, but only because I kept licking the spoon (I love brownie batter!) LOL! I skipped the almonds (not a nut person) and baked 25 minutes. They were still underdone but I like brownies that way so took them out. Thank you soooo much for posting this Cheryl!! They are dark, devilish and divine!

From: Steve_G

On May 14, 2006

Ya baby.. rasberry and chocolate. These are excellent. I lined the pan with parchment so the batch could be lifted out for easy cutting; I like high protein flour in brownies and cookies to make them chewier, since I used unsalted butter I added a 1/2 tsp of salt to the flour prior to folding it in.