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Chocolate Raspberry Bars with White Chocolate and Almonds

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 16 bars
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Ingredients

2/3 cup raspberry jam

1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)

3 eggs

1/2 cup vegetable oil

1/4 cup water

3/4 cup white chocolate chips, melted

1/2 cup chopped salted almonds

Directions

  1. Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
  2. In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
  3. In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
  4. Cut into 16 bars and store airtight in a plastic container for up to 1 week.

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