Mónica Mateos

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Brownies with raspberries

2h 25 mins
20 mins
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This delicious recipe for chocolate brownies with raspberry jam is spectacular. The chocolate combines perfectly with the acidity of raspberries creating the perfect dessert for chocolate lovers. Prove it now!
Learn more about Mónica Mateos


32 portions
  • 200 grams bitter chocolate, in pieces
  • 3/4 cups butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon liquid vanilla
  • 1 cup flour
  • 1/4 cups raspberry jam, without seeds
  • 300 grams milk chocolate chip, chopped
  • 3/4 cups whipping cream


Preheat the oven to 190 ° C.
Line a baking sheet with waxed paper. Microwave the unsweetened chocolate and butter in a large bowl suitable for high power use for 2 minutes or until the butter melts. Mix the chocolate until it melts. Add the sugar; and incorporate well, add the eggs and vanilla. Then the flour and mix well. Spread the mixture inside the mold.
Bake the dough for 30 to 35 minutes or until inserting a toothpick in the center, it comes out with soft crumbs adhered. (Do not bake more than necessary.) Let the mold cool.
Pour the jam over the sponge cakes. Microwave the semi-sweet chocolate and the cream in a bowl suitable for such use at high power for 2 minutes or until it boils a little. Stir the chocolate and cream until the chocolate melts and mix well. Sprinkle evenly over the marmalade. Refrigerate the dessert for 1 hour or until the chocolate layer sets. Remove it from the mold by lifting it by the paper that is left over the sides. Cut before serving.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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