Raspberry Truffle Brownies

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“This is another dessert that I brought to the Labor Day BBQ party over the weekened. It was so rich and decadent! It tastes even better if you heat it up in the microwave for a few seconds and serve it with vanilla ice cream or fresh whipped cream! Recipe is courtesy of The Castle Inn Riverside, Wichita, KS.”

Ingredients Nutrition

  • vegetable oil cooking spray
  • 34 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 3 large eggs
  • 2 cups sugar (I only used 1 1/2 cups and it was very sweet)
  • 13 cup raspberry jam (I used seedless)
  • 3 tablespoons black raspberry liqueur (such as Chambord) or 3 tablespoons other berry liqueur
  • 1 cup all-purpose flour
  • 14 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • powdered sugar


  1. Preheat oven to 350 degrees F.
  2. Spray 9-inch diameter springform pan with nonstick spray.
  3. Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
  4. Remove from heat.
  5. Whisk in eggs, sugar, jam and liqueur.
  6. Stir in flour and salt, then chocolate chips.
  7. Transfer batter to prepared pan.
  8. Bake brownies until tester inserted into center comes out with moist crumbs attaches, about 45 minutes (Mine took about 5 minutes longer).
  9. Cool in pan on rack.
  10. Run small knife around edges of pan.
  11. Remove pan sides.
  12. Dust brownie with powdered sugar.
  13. Cut into 12 wedges.
  14. Brownies can be prepared 2 days ahead, wrapped tightly with plastic and store at room temperature.

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