• Cooking Time: 45
  • Servings: 12
  • Preparation Time:


  • Nonstick vegetable oil spray
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 3 large eggs
  • 2 cups sugar
  • 1/3 cup raspberry jam
  • 3 tablespoons black raspberry liqueur (such as Chambord) or other berry liqueur
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • Powdered sugar


  • Preheat oven to 350°F.
  • Spray 9-inch-diameter springform pan with nonstick spray.
  • Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
  • Remove from heat.
  • Whisk in eggs, 2 cups sugar, jam and liqueur.
  • Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
  • Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes.
  • Cool in pan on rack.
  • Run small knife around edges of pan.
  • Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.)
  • Dust brownie with powdered sugar.
  • Cut into 12 wedges and serve.


Categories: Dessert  Mixer  Oven 

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