Walnut Raspberry Brownie
Fudgy walnut raspberry brownies with a gooey jam layer and velvet chocolate glaze. Crunchy walnuts meet tart raspberry in every rich, chewy bite.
YIELD
12 servingsPREP
15 minCOOK
40 minREADY
1 hrsThese walnut raspberry brownies are the kind that vanish from the pan before they’ve fully cooled.
A thick, fudgy base loaded with chopped walnuts gets topped with a slick of tart raspberry jam while still warm from the oven, then finished with a smooth velvet chocolate glaze.
The combination of nutty crunch, fruity tang, and deep chocolate richness makes these impossible to eat just one.
Pro Tips
- Use seedless raspberry jam for a smoother finish, or keep the seeds for a more rustic look and extra texture.
- Spread the jam while the brownies are still hot so it melts into a thin, even layer.
- Let the glaze set fully before cutting if you want clean squares. Or don’t, and enjoy the messy, gooey glory.
- Line your pan with parchment for easy removal and cleaner slicing.
Ingredients
Directions
Melt chocolate and Crisco over warm water; cool slightly.
Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour.
Fold in walnuts. Turn into well greased 8-inch square pan.
Bake at 325℉ (160℃) for about 40 minutes. Spoon jam over hot brownies; spread carefully.
Let cool. Top with Velvet Chocolate Glaze.
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