Chambord Raspberry Brownie Recipe
Indulge in the decadent fusion of rich chocolate and tangy raspberry with this Chambord Raspberry Brownie recipe. These fudgy brownies are elevated with a splash of Chambord raspberry liqueur, adding a luxurious depth of flavor that perfectly complements the swirls of sweet raspberry preserves marbled across the top. Made with simple pantry staples like unsalted butter, semi-sweet chocolate chips, and cocoa powder, these brownies come together quickly and bake to perfection in just 25 minutes. Garnish with fresh raspberries for a beautiful, fruity finish that’s as stunning as it is delicious. This dessert is perfect for special occasions or when you simply want to treat yourself to an irresistible combination of chocolate and raspberry bliss.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar (packed)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons Chambord raspberry liqueur
- 95 grams all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoon salt
- 3 tablespoons raspberry preserves
- fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and allow to cool slightly.
Whisk in the granulated sugar and brown sugar until fully incorporated.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract and Chambord raspberry liqueur.
In a separate bowl, combine the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Pour the brownie batter into the prepared baking pan and spread evenly.
Drop small dollops of raspberry preserves across the surface of the batter. Use a knife or toothpick to gently swirl the preserves into the top layer of the brownie batter, creating a marbled effect.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 9 squares.
Garnish with fresh raspberries if desired and enjoy!
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 502.8 g | 183% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 386.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 178 mg | 14% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
