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.


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.

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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