11 Reviews

These brownies are sensational!! Didn't have any almonds or milk chocolate chips on hand, but used pecans and semisweet chips with great results.Thanks for sharing :)!!!!

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Soonerchick #2 December 12, 2005

Very good - I used walnuts rather than almonds (personal preference) and used the raspberry jam I had - I melted it slightly first so that it would spread more evenly. I'll sure make this again.

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bbh June 07, 2013

As an extreme brownie lover, I knew I wanted to find a really great recipe to demostrate at my "Cooks and Books" club. I made it a few days ago, and my husband told me these are the best brownies I have ever made. I would have to agree. They are sooo good! I made the recipe exactly as instructed, but found that in my oven, they had to bake 27 minutes before the toothpick came out clean. I also didn't find any fresh respberries for a garnish, so that was kind of a bummer. Thank you for sharing your delicious recipe!

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momof5qtz August 10, 2010

*WOW* ...I was lucky enough to be a judge for the Food Prep "final exam" at the Rosen College of Hospitality Management today and one of the teams included a version of this recipe (with increased amount of raspberry preserves) in their "Razzle Dazzle" menu. Incredible! It would be dangerous for me to make these at home because I would surely eat them all!

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FLKeysJen June 22, 2010

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.

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Steve_G May 14, 2006

Scrumptious! A nice dark fudgy brownie, I loved the tang of the jam with the chocolate. I used Trader Joe's unsweetened chocolate (nicer flavor then Hershey's or Bakers), half lower sugar blackberry perserves mixed with my neice's homemand raspberry jam, chunks of toasted almonds and semisweet bits (also TJs) , I was at the end of my sugar so reduced by about a 1/3 of a cup. Made for the Best of 2010 Tag.

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momaphet March 27, 2011

These were fantastic! My husband was gone for the day so I decided to make him a special treat for when he got home. Thanks!

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mandikaake March 14, 2010

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!

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cookin_nurse September 22, 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.

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Janine Marie W July 12, 2009

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!

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flower7 August 22, 2005
Fudge Raspberry Brownies