Raspberry Jam Brownies

It would be safe to say that as soon as I saw Jenna post this recipe, I’ve had raspberry jam brownies on my mind. In fear that I would eat the entire pan myself, I had to find the perfect event to take them to. Well, who more perfect to bring them to than the great group of girls that I work with. I HIGHLY suggest making these brownies for your next potluck, the people you work for, or even just for yourself.

Why you shouldn’t feel very guilty eating these brownies:

Raspberries are an excellent source of fiber, manganese and vitamin C. They are a good source of vitamin B2, folate, niacin, magnesium, potassium and copper. In addition, they contain significant amounts of the anti-cancer phytochemical ellagic acid. Raspberries possess almost 50% higher antioxidant activity than strawberries, three times that of kiwis, and ten times the antioxidant activity of tomatoes. Also, this recipe contains no butter or eggs.

Originally from www.eatliverun.com



  • 1 cup dark chocolate chips, divided
  • 1 jar minus 2 T raspberry preserves (I used Bonne Maman)
  • 1/4 cup skim milk
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh raspberries


1. Preheat oven to 325 degrees and grease a 9 x 13 inch pan. Set aside.

2. Melt half of the chocolate chips in the microwave, stirring every thirty seconds until melted. Be careful not to burn the chocolate!


3. In a large bowl, combine the raspberry preserves, milk, sugar, oil and vanilla. Stir well. Add the flour, cocoa, salt, baking powder and baking soda and stir again (mixture will be thick). Fold in the melted chocolate.




4. Gently fold in the raspberries and chocolate chips. Most of the berries will get crushed. Spread batter out in greased pan and bake for 45 minutes.





5. When the time is up, the brownies will not appear to be done. Take them out anyway and let them cool for 30-45 minutes.



Also, I highly suggest using those leftover raspberry preserves as a topping for Greek yogurt. Yum!

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s