This decadent feeling bake features one of my favourite flavour combinations and is absolutely delicious.
I love the pairing of tart raspberry and sweet, dark chocolate so these Raspberry Brownie Bars quickly made it to the top of my favourites list. They are wonderfully rich and indulgent, full of flavour and the brownie layer gives them a lovely gooey consistency.
I based this recipe on one of my most popular recipes, my Gooey Chocolate Brownies, so I am confident that you will find these bars well worth the effort if you make them! In order to elevate the brownies, I essentially decided to merge them with my Easy Chia Jam recipe, which provides that sweet yet tart raspberry layer, and then enrobe them in dark chocolate. What’s not to love?!
This recipe may seem a little bit faffy and time consuming, however, a large part of the preparation time is waiting for things to cool down or to set. If you were a little bit short on time, you could speed this recipe along by making both the raspberry filling and the brownies in advance.
The brownie dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same!
Once the brownies have cooled you need to squash them down. You can either press down firmly using your hands, a rolling pin or even a potato masher. The aim is to simply ensure a squishy and easily pliable brownie layer. Then, you can either pack the mixture back into the tin you baked them in, press it into individual brownie trays or just shape it manually using your hands. Whichever method you choose, ensure the bars take on a neat, rectangular shape before you add the raspberry filling to the top of them. If you’d like, you could actually make this into a cup instead of a bar, using my Snickers Brownie Cups as reference.
When baking the brownies I have noted 15 minutes but you can allow up to 18 minutes. Do not worry if they are still a little bit soft in the centre as this will work in your favour when it comes to shaping them. You can store these in the fridge for up to five days or in the freezer for one month.
If you like my Raspberry Brownie Bars you may enjoy my Caramel Brownie Bars which you can find here or my coconut version, Bounty Brownie Bars, which you can find here. You might also want to check out some of my other recipes that merge my brownie recipe with another, such as these Mind Your Business Slutty Brownie recipe or my Cookie Toast recipe.
Alternatively, for more recipes that combine chocolate and raspberry you may like my Double Chocolate & Raspberry Freezer Fudge, my Double Chocolate & Raspberry Bites or my Double Chocolate & Raspberry Cookies.
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