Fudgy Chocolate-Raspberry Bars Recipe

Name: Fudgy Chocolate-Raspberry Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces; 1/3 cup seedless raspberry jam; 1 cup sugar; 5 large eggs; 1/3 cup all purpose flour; 1 teaspoon baking powder; 1/4 cup whipping cream; 1/4 cup seedless raspberry jam; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 6-ounce baskets fresh raspberries

Servings: persons

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/3 cup seedless raspberry jam
1 cup sugar
5 large eggs
1/3 cup all purpose flour
1 teaspoon baking powder
1/4 cup whipping cream
1/4 cup seedless raspberry jam
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 6-ounce baskets fresh raspberries

1
Preheat oven to 350F.
2
Line 9x9x2-inch baking pan with foil.
3
Butter foil; dust with flour.
4
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
5
Add jam and whisk until melted.
6
Cool slightly.
7
Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes.
8
Sift flour and baking powder over egg mixture and fold in.
9
Gradually fold in chocolate mixture.
10
Pour batter into pan.
11
Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes.
12
Cool 5 minutes.
13
Gently press down any raised edges of cake to even.
14
Cool in pan.
15
Invert cake onto platter.
16
Peel off foil.
17
Trim 1/2 inch off each edge of cake.
18
Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil.
19
Remove from heat.
20
Add chocolate and stir until melted.
21
Let stand until cool but still spreadable, about 15 minutes.
22
Spread glaze over top of cake.
23
Immediately arrange berries atop glaze.
24
Chill until glaze sets, about 10 minutes.
25
(Can be made 1 day ahead.
26
Cover and keep chilled.)
27
Cut into 12 pieces and serve.

1385

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, 1/3 cup seedless raspberry jam, 1 cup sugar, and more.

Yes, Fudgy Chocolate-Raspberry Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fudgy Chocolate-Raspberry Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions