Chocolate Raspberry Brownies
These Chocolate Raspberry Brownies, topped with bits of toffee and chocolate chips will amaze you with their delicious flavor and decadent texture!
Confession: I’m a total foodie. You already knew that, didn’t you?
These brownies are the ultimate decadent treat, perfect for the foodie. They are so, so very rich and everything I hoped they would be.
Fudgy, but not gooey… check!
A little cakey, but not dry… check!
Sweet, but not too sweet… check!
Decadent, but not fussy…. check!
🧂 Ingredients
- brown sugar
- white sugar
- raspberry beer (I used Sea Dog Raspberry Wheat Ale)
- butter
- applesauce
- vegetable oil
- all-purpose flour
- seedless raspberry jam
- cocoa powder
- semi-sweet Bakers chocolate
- eggs
- vanilla extract
- toffee chips
- chocolate chips
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
🔪Instructions
- Preheat the oven to 375-degrees.
- Line a 9×9 baking pan with tinfoil leaving some of the foil hanging over the edges and spray with cooking spray.
- Chop the Baker’s chocolate and set aside.
- In a small saucepot, bring the butter and jam to a soft rolling boil. Stir in the beer.
- When the mixture is bubbly again, remove it from the heat and stir in the Baker’s chocolate.
- Whisk until smooth and set aside. In a large bowl, beat the eggs with the sugars until fluffy.
- Add in the vanilla, applesauce and oil and mix until well combined.
- Sift in the flour and cocoa powder and stir in the mixture from your saucepot. the batter into the pan and top with the toffee and chocolate chips.
- Bake 25-30 minutes at 375-degrees and quickly remove to ice bath until chilled (about 15 minutes).
- Carefully lift the brownies by the foil and set onto a cutting board. Cut the brownies then refrigerate and serve chilled.
⏲️ Storage
Store leftovers in the refrigerator. (These are my favorite airtight containers.)
😋 Similar Recipes
Next time, try my Almond Joy Brownie Bites.
And for the holidays, don’t miss my Brownies with Cream Cheese Frosting.
Chocolate Raspberry Brownies
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Ingredients
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup raspberry beer I used Sea Dog Raspberry Wheat Ale
- 4 ounces butter
- ¼ cup applesauce
- ¼ cup oil
- 1 cup flour
- ¼ cup seedless raspberry jam
- ⅓ cup cocoa powder
- 5 ounces semi sweet Bakers chocolate
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup toffee chips
- ½ cup chocolate chips
Instructions
- Preheat the oven to 375-degrees.
- Line a 9×9 baking pan with tinfoil leaving some of the foil hanging over the edges and spray with cooking spray.
- Chop the Baker’s chocolate and set aside.
- In a small saucepot, bring the butter and jam to a soft rolling boil.
- Stir in the beer.
- When the mixture is bubbly again, remove it from the heat and stir in the Baker’s chocolate.
- Whisk until smooth and set aside. In a large bowl, beat the eggs with the sugars until fluffy.
- Add in the vanilla, applesauce and oil and mix until well combined.
- Sift in the flour and cocoa powder and stir in the mixture from your saucepot.
- Pour the batter into the pan and top with the toffee and chocolate chips.
- Bake 25-30 minutes at 375-degrees and quickly remove to ice bath until chilled (about 15 minutes).
- Carefully lift the brownies by the foil and set onto a cutting board.
- Cut the brownies then refrigerate and serve chilled.
Equipment
- 9×9 baking pan
I don’t like beer myself but these look absolutely amazing, I have never thought about this combination. Thank you for sharing!
I have pinned!!!
Maria
http://www.musicteachingandparenting.com