"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Double Chocolate Raspberry Brownies

Published by: Sarah

  • Dec
  • 7

For the Brownies
2 Boxed Brownie Mix
2 tsp. Instant Coffee
1 (12 oz.) jar Seedless Raspberry Jam
1 (12 oz.) bag Semi Sweet Chocolate Chips

Preheat oven to 350°.
Grease & flour a jelly roll pan & set aside.
Heat jam on low heat while mixing brownies.
Mix brownies as per package directions adding the instant coffee.
Mix in chocolate chips.
Pour into prepared pan.
Pour jam on top & swirl into brownie batter with a spatula.
Bake 1 hour.
Remove & cool slightly.

For the Ganache Topping
1 (12 oz.) bag White Chocolate Chips

In a double boiler over medium heat, melt white chocolate.
Add milk if the chocolate is to “tight.”
Drizzle white chocolate over hot brownies.
Cool completely before cutting.

Yield: 12-24 Bars – depending on how generous you are 🙂


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