Fudgy Chocolate Raspberry Bars
Here’s a recipe for Fudgy Chocolate Raspberry Bars topped with a chocolate- raspberry glaze and fresh raspberries.
Fudgy Chocolate Raspberry Bars
These bars are a delicious and chocolatey treat! Chocolate-raspberry cake is topped with thick, rich layer of chocolate- raspberry glaze. The fresh raspberries can be optional. But they’re awfully pretty (and delicious) to add on top!
🛒 Ingredients Needed:
semisweet chocolate
unsalted butter
seedless raspberry jam
granulated white sugar
eggs
all purpose flour
baking powder
heavy whipping cream
fresh raspberries
✏️ How to make Fudgy Chocolate Raspberry Bars:
*The complete, printable recipe is in the recipe card at the end of this post.
Preheat the oven to 350℉. Line a 9×9-inch baking pan with foil or parchment paper. Spray the foil/paper with nonstick spray and dust with flour. Or spray with baking spray.
PREPARE THE CAKE:
In a medium saucepan, stir the chocolate and butter over low heat until melted and smooth. Add the jam and whisk until melted. Remove from heat and cool slightly.
2. In a large bowl, use an electric mixer to beat the sugar and eggs until the mixture thickens, about 5 minutes. Sift the flour and baking powder over the egg mixture and fold it in with a rubber spatula. Gradually fold in the chocolate mixture too.
Pour the batter into the prepared pan. Bake until the top of the cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Let cool in the pan. When completely cooled, turn the cake onto a platter. Peel off the foil. Trim ½-inch off each edge of the cake to make it nice and even and pretty-looking.
PREPARE THE GLAZE:
Stir the cream and jam in a heavy small saucepan over medium heat until the jam melts; bring to a boil. Remove from heat. Add the chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.
Spread the glaze over the top of the cake. Immediately arrange the berries on top of the glaze. Chill about 10 minutes, or until the glaze sets.
When this cake is chilled, the glaze sets and they’re able to cut into bars. The combination of chocolate and raspberry is so good!
✔️ How to store fresh raspberries:
You’ll need plenty of fresh raspberries for this recipe. If not using your raspberries right away, be sure to keep them in a cool place (the refrigerator is suggested). Store your raspberries dry and in the container in which you bought them. Avoid keeping them in the back of your fridge. That’s usually the coldest part of your fridge, and you don’t want them to freeze.
❤️ What I Love About This Recipe:
I love that these bars are a dessert that are kind of in between brownies and cake.
Adding some fresh fruit to a chocolate dessert works wonderfully!
The chocolate-raspberry glaze is pretty amazing.
If you’re looking for more recipes using fresh raspberries, try some of these:
Sugar Crusted Raspberry Muffins
Raspberry Lemon Loaf
Blueberry- Raspberry Tart
White Chocolate Raspberry Trifle
Raspberry S’Mores
Peach and Raspberry Pie Bars
Lemon Raspberry Cheesecake Bars
Raspberry- Lemon Loaf Cake
Fudgy Chocolate Raspberry Bars
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A delicious, fudgy chocolate bar with raspberry!
Course Dessert Cuisine American Keyword chocolate raspberry bars, fudgy chocolate raspberry bars
Prep Time 30 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 20 minutes minutes
Servings 12 bars
Calories 509 kcal
Author RecipeGirl.com (via Bon Appetit)
Ingredients CAKE: 10 ounces semi sweet chocolate, chopped ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces ⅓ cup seedless raspberry jam 1 cup granulated white sugar 5 large eggs ⅓ cup all purpose flour 1 teaspoon baking powder GLAZE: ¼ cup heavy whipping cream ¼ cup seedless raspberry jam 6 ounces semisweet chocolate, chopped TOPPING: 12 ounces fresh raspberries
Instructions Preheat the oven to 350℉. Line a 9×9-inch baking pan with foil or parchment paper. Spray the foil/paper with nonstick spray and dust with flour. Or spray with baking spray. PREPARE THE CAKE: In a medium saucepan, stir the chocolate and butter over low heat until melted and smooth. Add the jam and whisk until melted. Remove from heat and cool slightly. In a large bowl, use an electric mixer to beat the sugar and eggs until the mixture thickens, about 5 minutes. Sift the flour and baking powder over the egg mixture and fold it in with a rubber spatula. Gradually fold in the chocolate mixture too. Pour the batter into the prepared pan. Bake until the top of the cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Let cool in the pan. When completely cooled, turn the cake onto a platter. Peel off the foil. Trim ½-inch off each edge of the cake to make it nice and even and pretty-looking. PREPARE THE GLAZE: Stir the cream and jam in a heavy small saucepan over medium heat until the jam melts; bring to a boil. Remove from heat. Add the chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes. Spread the glaze over the top of the cake. Immediately arrange the berries on top of the glaze. Chill about 10 minutes, or until the glaze sets. Cut into 12 bars and serve.
Notes
*These bars may be prepared one day ahead. Keep chilled.
Nutrition Serving: 1 bar | Calories: 509 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 30 g | Saturated Fat: 17 g | Cholesterol: 127 mg | Sodium: 46 mg | Potassium: 346 mg | Fiber: 5 g | Sugar: 39 g | Vitamin A: 585 IU | Vitamin C: 8.9 mg | Calcium: 68 mg | Iron: 3.3 mg The post Fudgy Chocolate Raspberry Bars appeared first on Recipe Girl® .
