Chocolate Raspberry Devil Bars
Indulge your sweet tooth with these decadent Chocolate Raspberry Devil Bars, a heavenly blend of rich chocolate and tangy raspberry that’s perfect for any dessert lover. These bars feature a fudgy cocoa-infused base layered with luscious raspberry preserves and topped with an ultra-smooth dark chocolate ganache, creating a trio of irresistible flavors and textures. With a simple yet elegant preparation, these bars are baked to perfection and finished with a glossy ganache that sets beautifully for a professional-looking dessert. Perfect for parties, potlucks, or an indulgent treat at home, these bars are made with pantry staples like unsalted butter, cocoa powder, and semi-sweet chocolate chips, making them as practical as they are delicious. Whether you’re serving them as a standout dessert or gifting them to a chocolate-loving friend, these Chocolate Raspberry Devil Bars are guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.75 cup raspberry preserves
- 6 ounces dark chocolate chunks
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in granulated sugar and brown sugar until well combined.
Allow the mixture to cool slightly, then whisk in the eggs one at a time. Stir in vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in semi-sweet chocolate chips until evenly distributed in the batter.
Spread half of the batter evenly into the prepared baking pan. Bake for 10 minutes to create a stable layer for the raspberry preserves.
Remove the pan from the oven and carefully spread the raspberry preserves over the partially baked layer.
Gently spread the remaining batter over the raspberry layer, ensuring it is evenly distributed.
Return the pan to the oven and bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out with only a few moist crumbs.
While the bars cool, make the chocolate ganache topping. Place the dark chocolate chunks into a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate chunks.
Let the mixture sit for 2 minutes, then stir until smooth and glossy.
Spread the ganache evenly over the cooled bars. Allow it to set completely at room temperature, or chill in the refrigerator for faster setting.
Use the parchment overhang to lift the bars out of the pan. Slice into 16 squares and serve.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 37.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 181 mg | 4% | |
*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.
