Almond Raspberry Brownies

>> Friday, July 8, 2011


For years I've been making a simple chocolate cake - a cake mix, add almond extract, use raspberry jam as the filling between the layers, top with chocolate frosting and more jam and decorate with fresh raspberries. I started thinking about how great those flavors - almond and raspberry - are with chocolate and decided to make it into an easy brownie recipe. So here goes!


This is a very show-stopping dessert that is so rich, decadent, and most of all, delicious. They take brownies to a whole new level of sophistication! I can't wait to make these again for a dinner party and I think they would pair fabulously with champagne or prosecco. Yum, my mouth is starting to water just thinking about them. Good thing I still have a whole pan of them left since Andrew isn't home from work yet!

Because they have three different layers, they do take a little more prep time than your average brownie recipe, but to save time, the base is made from a brownie mix.

Almond Raspberry Brownies
a Baking and Eggs original

for the brownie layer
1 pkg brownie mix, plus ingredients listed on box (I needed eggs and vegetable oil)
1 t almond extract

for the raspberry cream layer
1 8-oz pkg cream cheese, at room temperature
1 egg
1 t almond extract
1/3 c seedless raspberry jam
1 c powdered sugar

for the ganache
1 c whipped topping
4 squares semi sweet bakers chocolate
1 c seedless raspberry jam, optional

for garnish
fresh raspberries
sliced almonds

Preheat oven to 350 degrees. Grease a 9-inch x 13-inch baking dish.

Mix brownie mix according to package directions and add extract. Pour batter into prepared pan.

Using a mixer with a whisk attachment, mix cream cheese, egg, extract, jam and powdered sugar until well combined, about 2-3 minutes. Pour and gently spread the cream cheese mixture over the brownie batter. Bake for 30-40 minutes, or until the cream cheese layer is lightly browned and doesn't jiggle. Let cool 10-15 minutes.

In a small bowl, combine whipped topping and semi-sweet chocolate. Microwave mixture for 1 1/2 minutes. Stir mixture until smooth. Spread ganache over brownies.

Optional: In a small bowl, heat 1 cup raspberry jam in microwave until warm, about 20-30 seconds. Carefully spread jam over ganache.

Decorate with sliced almonds and/or fresh raspberries. Cut into squares and serve.

4 comments:

Lisa July 10, 2011 at 5:19 PM  

That looks simply divine! I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your brownies up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

Erin July 11, 2011 at 10:57 AM  

Thank you for the invite Lisa! I linked up and I have a great recipe for next week's link up too - Butterfinger Cupcakes!

wardie's mom July 11, 2011 at 11:20 AM  

Wow, these look amazing!! I may have to try these as raspberry season comes:)

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