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Red Raspberry Chocolate Brownie

Red Raspberry Chocolate Brownie


Swirled raspberry cream tops these brownies for an easy but beautiful dessert. For an elegant touch, serve on a pool of chocolate syrup.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 74.8g
  • 24%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet


  1. Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with non-stick cooking spray.
  2. Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch; 36 to 38 minutes for 9-inch pan; cool.
  3. Beat cream cheese with an electric mixer on medium speed until fluffy. Beat in raspberry preserves and then whipped topping until well blended. Spread evenly over cooled brownies.
  4. Create swirls in the raspberry cream using the tines of a fork. Refrigerate 2 hours before serving.
  5. To serve, pour 2 to 3 tablespoons chocolate syrup on each dessert plate and top with frosted brownie.
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These turned out pretty well! I used raspberry jam because my grocery store is small and didn't have preserves. I microwaved the jam a little to make it blend better and saved some to swirl on top.


Great Recipe! Made with home made whipped topping instead of the frozen stuff! though it made double the topping and made much more fluffy! I froze the extra and you can use to fill cupcakes or fill a chocolate cake!


I made these for a friend's birthday who loves raspberry and chocolate anything. We ate these up in no time. Next time, I'll double the batch because they went too quick!