If you’re a fan of decadent desserts, these Raspberry Brownies with Chocolate Ganache will be your new favorite treat! These fudgy, chocolate-packed brownies are topped with a thin layer of tangy raspberry jam and finished with a rich, silky chocolate ganache. Not only are they luxurious and indulgent, but they can also be made gluten-free, ensuring everyone can enjoy their irresistible flavors.
I first made Raspberry Brownies with Chocolate Ganache for a friend’s birthday who follows a gluten-free diet, and let’s just say they disappeared from the dessert table within minutes. The combination of sweet chocolate, tart raspberry, and smooth ganache creates a dessert that’s impossible to resist!
Why Our Raspberry Brownies with Chocolate Ganache Are the Best
Our Raspberry Brownies with Chocolate Ganache are a showstopper dessert. The fudgy brownies provide the perfect base, the raspberry jam adds a refreshing tang, and the chocolate ganache topping is smooth and rich, making every bite heavenly. Plus, they can easily be made gluten-free without compromising on flavor or texture!
Ingredients Notes for Raspberry Brownies with Chocolate Ganache
Every ingredient in these brownies plays a crucial role in their indulgent texture and flavor:
Brownies:
- 4 oz unsweetened chocolate (chopped): Creates the base for a deep, rich chocolate flavor.
- ¾ cup (1½ sticks) butter: Adds moisture and creates a smooth, fudgy texture.
- 2 cups sugar: Sweetens the brownies and balances the bitterness of the chocolate.
- 3 eggs: Provides structure and richness to the batter.
- 1 tsp vanilla extract: Adds warmth and enhances the chocolate flavor.
- 1 cup gluten-free flour blend: Creates a moist, tender crumb. If your GF flour blend doesn’t include xanthan gum, add ¼ tsp.
- 1 tsp baking soda (if using gluten-free flour): Helps the brownies rise slightly.
- ½ tsp kosher salt: Balances the sweetness and enhances flavor.
Topping:
- ¼ cup seedless raspberry jam: Adds a tangy and fruity layer that pairs beautifully with the chocolate.
- 6 oz semisweet chocolate (chopped): For a smooth, rich ganache layer.
- ¾ cup whipping cream: Creates a creamy and luscious ganache.
Kitchen Tools Needed for Raspberry Brownies with Chocolate Ganache
- Microwave-safe heatproof bowls
- Standing mixer (or electric hand mixer)
- 13×9-inch baking pan
- Aluminum foil
- Offset spatula (optional, for spreading layers evenly)
- Whisk
- Long, sharp knife for cutting
How to Make Raspberry Brownies with Chocolate Ganache
1. Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F.
- Line a 13×9-inch baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out later. Butter the foil to prevent sticking.
2. Melt the Chocolate and Butter
- Place 4 oz unsweetened chocolate and ¾ cup butter in a microwave-safe bowl.
- Microwave on high for 1-2 minutes until the butter is melted. Remove from the microwave and stir until the chocolate is completely melted and the mixture is smooth.
3. Make the Brownie Batter
- Transfer the chocolate mixture to the bowl of your standing mixer. Add 2 cups sugar and beat until well blended.
- Add 3 eggs and 1 tsp vanilla extract and beat on medium-high speed until the mixture is light and fluffy.
- Reduce the speed to low and add 1 cup gluten-free flour, 1 tsp baking soda (if using GF flour), and ½ tsp kosher salt. Mix until the dry ingredients are fully incorporated.
- Increase the speed to medium and beat for 30 seconds to slightly aerate the batter.
4. Bake the Brownies
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs (not clean—this ensures a moist texture).
- Cool the brownies in the pan.
5. Add the Raspberry Jam Layer
- Once the brownies are completely cool, spread ¼ cup seedless raspberry jam evenly over the top using an offset spatula. Ensure the jam reaches the edges of the pan.
6. Make the Chocolate Ganache
- Place 6 oz semisweet chocolate and ¾ cup whipping cream in a microwave-safe bowl.
- Microwave on high for about 2 minutes, or until the cream is bubbling slightly around the edges.
- Remove from the microwave and whisk the mixture, starting in the center of the bowl and working outward, until the chocolate is completely melted and smooth.
7. Add the Ganache Layer
- Pour the ganache over the raspberry jam layer.
- Use an offset spatula to spread it evenly, ensuring the jam is fully covered.
8. Chill and Serve
- Refrigerate the brownies for 1 hour, or until the ganache is set.
- Use the foil handles to lift the brownies out of the pan. Carefully peel the foil away from the sides.
- Transfer the brownies to a cutting board and cut into squares or rectangles using a sharp knife (run it under hot water and dry between cuts for clean edges).
- Serve and enjoy!
How to Store Raspberry Brownies with Chocolate Ganache
- In the refrigerator: Store in an airtight container for up to 5 days. Allow the brownies to come to room temperature before serving for the best texture.
- In the freezer: Wrap individual brownie squares in plastic wrap and place them in a freezer-safe container. Store for up to 2 months. Thaw in the fridge overnight before serving.
Raspberry Brownies with Chocolate Ganache Variations
- Nutty Delight: Add ½ cup chopped hazelnuts or almonds to the brownie batter for extra crunch.
- Espresso Kick: Mix 1 tsp of instant espresso powder into the melted chocolate for a mocha flavor.
- White Chocolate Twist: Replace the semisweet ganache with white chocolate ganache for a sweeter, creamier topping.
- Citrus Infusion: Add 1 tsp of orange zest to the raspberry jam layer for a bright, zesty touch.
What to Serve With Raspberry Brownies with Chocolate Ganache
These brownies pair wonderfully with:
- Vanilla Ice Cream: The creamy coldness contrasts perfectly with the rich chocolate.
- Fresh Raspberries: Garnish each serving with fresh berries for extra elegance.
- Hot Coffee or Tea: A warm drink complements the brownies’ rich flavors.
For special occasions, drizzle a little raspberry sauce on the plate before serving to elevate the presentation!
Top Tips for Perfect Raspberry Brownies with Chocolate Ganache
- Don’t overbake: Slightly underbaking the brownies ensures they stay moist and fudgy.
- Use good-quality chocolate: Both the brownie base and ganache rely on rich, high-quality chocolate for flavor.
- Chill before cutting: Chilling the ganache makes slicing clean and easy. Use a sharp knife dipped in hot water for the best results.
- Layer evenly: Spread the jam and ganache carefully to ensure even layers for each bite.
Helpful Notes
- If you don’t have seedless raspberry jam, heat regular raspberry jam and strain out the seeds using a fine-mesh sieve.
- For the ganache, use heavy whipping cream for the smoothest texture.
Tips from Well-Known Chefs
- Ina Garten: Always use room-temperature eggs in brownie recipes to ensure a smoother batter.
- Nigella Lawson: Let brownies cool completely before adding toppings to prevent melting or uneven layers.
- Jacques Torres: Use a serrated knife for cutting brownies to achieve cleaner edges.
Frequently Asked Questions (FAQ)
Q: Can I make these brownies ahead of time?
A: Yes! These brownies taste even better the next day as the flavors have time to meld.
Q: Can I use a regular flour blend?
A: Absolutely! If you’re not gluten-free, substitute with 1 cup of all-purpose flour and omit the baking soda.
Q: Can I use milk chocolate for the ganache?
A: Yes, but keep in mind that milk chocolate will make the ganache sweeter and less intense.
Q: How can I make the ganache layer glossy?
A: Add 1 tablespoon of butter to the ganache mixture while whisking for a shiny finish.
Q: Can I use another jam flavor?
A: Definitely! Strawberry or cherry jam would work well if you don’t have raspberry jam on hand.
More Delicious Brownie Recipes
Treat yourself to these Raspberry Brownies with Chocolate Ganache—every bite is a decadent, chocolatey dream!
Raspberry Brownies with Chocolate Ganache (Gluten-Free)
Ingredients
For the Brownies:
- – 1/2 cup unsalted butter melted
- – 1 cup granulated sugar
- – 2 large eggs
- – 1 tsp vanilla extract
- – 1/3 cup cocoa powder
- – 1/2 cup almond flour
- – 1/4 tsp salt
- – 1/3 cup raspberry preserves
For the Ganache:
- – 1/2 cup heavy cream
- – 4 oz semi-sweet chocolate chopped
- – Fresh raspberries optional, for garnish
Instructions
- Prepare the Brownies: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
- Sift in the cocoa powder, almond flour, and salt, then stir until a smooth batter forms.
- Pour the batter into the prepared pan and spread evenly. Dollop the raspberry preserves on top and swirl with a knife or skewer.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the cooled brownies and spread evenly. Let set at room temperature or in the refrigerator.
- Slice and garnish with fresh raspberries, if desired. Serve and enjoy!
Notes
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free chocolate.
- Use seedless raspberry preserves for a smoother texture.