Raspberry-Mint Brownies Recipe

Name: Raspberry-Mint Brownies
Yield: 4 servings
Cuisine: American
Ingredients: 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into pieces; 3/4 cup butter; 2 cups sugar; 3 eggs; 1/2 cup raspberry preserves; 1/2 tsp. mint extract; 1/2 tsp. vanilla; 1 cup flour; 1 tsp. CALUMET Baking Powder; 2 cups raspberries

Servings: persons

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into pieces
3/4 cup butter
2 cups sugar
3 eggs
1/2 cup raspberry preserves
1/2 tsp. mint extract
1/2 tsp. vanilla
1 cup flour
1 tsp. CALUMET Baking Powder
2 cups raspberries

1
Heat oven to 350 degrees F.
2
Line 9-inch square pan with foil, ends of foil extending over sides; spray with cooking spray.
3
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
4
or until butter is melted.
5
Stir until chocolate is completely melted and mixture is well blended.
6
Add sugar; mix well.
7
Blend in eggs, preserves, mint extract and vanilla.
8
Add combined flour and baking powder; mix well.
9
Pour into prepared pan.
10
Bake 35 to 40 min.
11
or until toothpick inserted in center comes out with fudgy crumbs.
12
(Do not overbake.)
13
Cool completely.
14
Use foil handles to remove brownie from pan before cutting into bars.
15
Serve topped with raspberries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into pieces, 3/4 cup butter, 2 cups sugar, 3 eggs, and more.

Yes, Raspberry-Mint Brownies falls under the Baking & Desserts 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.

Raspberry-Mint Brownies

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