Raspberry Fudge Brownies

Raspberry Fudge Brownies

larkspur 687

"These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls."


3 h servings 135 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
  2. In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
  3. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
  4. Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
  5. Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.


  • Cooks Note
  • If desired, chopped raspberry-flavored chocolate or raspberry chocolate chips can be substituted for the miniature chocolate chips.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 117 Ratings


Sinfully rich, over the top delicious, oh so chocolately, and absolutely fabulous! I mean to try to describe these brownies using just one word may be virtually impossible, just as impossible as...

I just finished making these and they are delicious! I don't have good luck with chocolate curls, so I melted the chocolate and made chocolate hearts for Valentine's Day. I froze them to harden ...

VERY good! I did make a few slight changes, but that was only because I was trying to use what I had around the house. Instead of raspberry jam I used cherry preserves & it turned out very yum...

I just made these & they are VERY delicious, dense, FABULOUS, superb, quite likely the-best-I've-ever-made, sad-I-made-only-a-half-batch, even-sadder-I-already-promised-to-share-this-with-severa...

Wow! These are some rich, decadent and oh so good brownies! The first thing I would like to say about this recipe is, although it may seem like a long one, you won't believe how quickly it came ...

For the top I did a drizzle of melted Raspberry chocolate, like Petit Fours, across the tops of the brownies. They are were so pretty. I did as was suggested and rinsed my knife between cuts, an...

I don't mean to be negative, but this is the first 5 star recipe I've tried from this website that WAS NOT a hit. I followed the recipe exactly as written and was very disappointed. Everyone e...

Very good and very rich! I used regular choc. chips, that's what I had on hand. However, I think the miniature ones, as stated, would be better. I cut some into squares, some into triangle...My ...

These are soooo good. I didn't do the chocolate curls because I'm not to good at them so I left them off. I could not decide which part was my favorite the brownie or the topping. I did use abou...