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Award-Winning Raspberry Chambord Brownies: The Ultimate Fudgy Dessert

Prepare yourself for an extraordinary dessert experience with these truly irresistible Raspberry Chambord Brownies. Each decadent bite offers a rich, fudgy texture elevated by the sophisticated sweetness of black raspberry liqueur, making these brownies an absolute showstopper. They’re not just delicious; they’re award-winning, having secured second place in a prestigious national sugar company’s recipe contest!

To take these already phenomenal Raspberry Brownies over the top, they are crowned with a luscious White Chocolate Cream Cheese Frosting. This harmonious blend of dark chocolate, bright raspberry, and creamy white chocolate creates a flavor profile that is both complex and utterly delightful. Whether you’re a seasoned baker or simply looking for a dessert that impresses, these brownies are guaranteed to become a new favorite in your repertoire.

Overhead view of Raspberry Brownies with White Chocolate Icing on a white tray, adorned with fresh raspberries.

Why These Raspberry Brownies Are a Must-Bake

These aren’t just any brownies; they’re a symphony of flavors and textures designed to impress. Here’s why you absolutely need to try this recipe:

Unmatched Flavor Profile: The brownies boast a deep, rich chocolate base, enhanced by the vibrant notes of raspberry jam and the elegant touch of Chambord, a premium black raspberry liqueur. This combination creates a unique depth of flavor that sets them apart.
Perfect Fudgy Texture: Achieve that coveted moist, dense, and ultra-fudgy brownie texture every time. Our precise instructions ensure your brownies are never dry or cake-like.
Decadent Frosting: As if the brownies weren’t enough, they’re generously topped with a silky smooth white chocolate cream cheese frosting. The tang of cream cheese beautifully balances the sweetness of the white chocolate, complementing the raspberry-infused brownies perfectly.
Award-Winning Excellence: This isn’t just a claim – this recipe earned second place in a national sugar company’s recipe contest, a testament to its exceptional quality and taste.
Universal Appeal: Even skeptics, like my youngest family member who typically avoids raspberries and white chocolate, were completely won over after tasting these brownies! They’re truly a crowd-pleaser.
Elegant Presentation: With their vibrant raspberry essence and pristine white frosting, these brownies look as stunning as they taste, making them ideal for special occasions or a sophisticated treat.

Essential Ingredient Notes for Perfect Brownies

Crafting the perfect batch of Raspberry Chambord Brownies starts with understanding your ingredients. While many items are kitchen staples, some key choices elevate this recipe from good to extraordinary. Here’s a detailed look:

Kitchen Staples: You’ll need fresh butter, large eggs, pure vanilla extract, all-purpose flour, granulated sugar, powdered sugar, and a pinch of salt. Ensure your butter and eggs are at room temperature for optimal mixing and texture.
Unsweetened Chocolate: For the deepest chocolate flavor, we recommend high-quality unsweetened chocolate bars. Brands like Ghirardelli offer superior cocoa content and melting consistency, which is crucial for a truly fudgy brownie. Avoid chocolate chips here, as they often contain stabilizers that prevent smooth melting.
White Chocolate: Similarly, for the frosting, opt for high-quality white chocolate bars, such as Ghirardelli. The richer the white chocolate, the creamier and more luxurious your frosting will be. Real white chocolate contains cocoa butter, which contributes to its smooth texture and flavor.
Chambord Liqueur (Optional, but Recommended): This black raspberry liqueur is the secret ingredient that gives these brownies their unique depth. Alcohol acts as a flavor enhancer, much like salt, intensifying the raspberry notes and adding a subtle, sophisticated warmth. If you prefer to omit alcohol, the brownies will still be delicious, but for that award-winning complexity, Chambord is highly recommended. You can often find mini bottles if you don’t want to buy a full-size one.
Raspberry Jam or Preserves: Use a good quality raspberry jam or preserves. Bonne Maman Raspberry Preserves are a fantastic choice, known for their intense fruit flavor and natural sweetness. Whether you choose a variety with or without seeds is entirely up to your personal preference; both work beautifully in the recipe. The jam provides concentrated raspberry flavor and moisture to the brownie batter.

Raspberry Brownies with White Chocolate Icing on a small white plate in front of a bottle of Chambord. A single fresh raspberry sits atop the brownie.

The Sweet Verdict: Rave Reviews Guaranteed

When a dessert is this good, you just have to share it! These Raspberry Chambord Brownies were an instant hit, quickly earning a reputation for their decadent taste and irresistible appeal. After baking, I took a plateful to my weekly knitting group, eager for their honest feedback (and, let’s be real, to get these tempting treats out of my house before I ate them all myself!).

The brownies were met with immediate enthusiasm. Slices were carefully cut in half for sampling, but it wasn’t long before hands were reaching back to the platter for second, and even third, servings. The rich, fudgy texture combined with the bright burst of raspberry and the creamy white chocolate frosting created a truly memorable experience.

One friend loved them so much, she took a generous portion home to share with her husband and son. The next day, I received a glowing report: more thumbs up from her crew, confirming their universal appeal. Just recently, these brownies made another appearance at a pizza night with dear friends, and once again, they stole the show. I found myself printing out copies of the recipe on the spot for them to take home, a clear sign of a truly remarkable dessert. These brownies don’t just get eaten; they create conversations and leave a lasting impression.

Expert Tips for Baking Flawless Fudgy Brownies

Achieving bakery-quality brownies at home is simpler than you think with these professional tips. Follow these guidelines to ensure your Raspberry Chambord Brownies turn out perfectly fudgy and flavorful every time:

Prepare Your Pan Properly: Always line your baking pan with non-stick foil. This serves two crucial purposes. First, it prevents the brownies from sticking to the sides, ensuring effortless removal. Second, the foil acts as a convenient sling, allowing you to easily lift the cooled brownies from the pan to a cutting board for neat slicing. If non-stick foil isn’t available, regular aluminum foil works perfectly, just be sure to generously spray it with a non-stick cooking spray like Pam.
Mastering the Melt: When melting your chocolate and butter (and white chocolate for the frosting), the microwave is your friend. Place the chopped chocolate and butter in a heat-safe bowl and microwave in 30-second increments. Stir well after each interval. Continue this process until the chocolate is almost completely melted, with just a few small lumps remaining. The residual heat will finish the melting as you stir, preventing scorching and ensuring a silky-smooth mixture.
Understanding “Folding”: Folding is a gentle mixing technique essential for maintaining the airy structure of whipped eggs when combining them with heavier ingredients like flour or melted chocolate. Use a rubber spatula, and with a circular motion, scrape along the bottom and sides of the mixing bowl, bringing the batter from the bottom to the top. Repeat this numerous times until the ingredients are just combined. Overmixing can deflate the batter, leading to a tougher, less fudgy brownie.
Spreading with Precision: An offset spatula is an invaluable tool for spreading both the brownie batter and the frosting evenly in the pan. Its angled blade allows for smooth, consistent coverage, creating a beautiful finish. If you don’t have one, a regular rubber spatula can work, but an offset spatula truly makes the job easier and neater.
The Golden Rule: Do Not Overbake! This is perhaps the most critical tip for achieving truly fudgy brownies. Overbaking is the quickest way to turn a potentially fudgy brownie into a dry, cakey one. Start checking for doneness early, as all ovens can vary in temperature. A toothpick inserted into the center should come out with moist crumbs, not wet batter, but also not completely clean. A few moist crumbs clinging to the toothpick indicate perfection.
Cooling is Key: While it’s tempting to dive into warm brownies, allowing them to cool completely before slicing is crucial. Warm brownies are delicate and prone to crumbling. Cooling allows them to firm up, resulting in clean, precise cuts and a truly fudgy texture. For frosted brownies, chilling them after frosting will make for even cleaner cuts.

A frosted raspberry brownie on a square white plate with a bite removed, revealing the fudgy interior.

Frequently Asked Questions About Raspberry Chambord Brownies

What makes these brownies “raspberry brownies”?

These brownies feature a double dose of delicious raspberry flavor! First, raspberry jam is incorporated directly into the brownie batter, infusing it with fruity sweetness and moisture. Second, we add Chambord, a luxurious black raspberry liqueur, which deepens and brightens the raspberry notes. This dual approach ensures a rich, authentic raspberry taste. For an extra touch of elegance and fresh flavor, you can always garnish each brownie with a fresh raspberry before serving.

Can I make these brownies without Chambord?

Absolutely! While Chambord adds a sophisticated layer of flavor and acts as an excellent flavor enhancer (much like salt), these brownies will still be incredibly tasty without it. If you prefer to omit the liqueur, simply leave it out of the recipe. You might consider adding an extra teaspoon of vanilla extract or a small splash of raspberry extract to boost the fruit flavor slightly, though it’s not strictly necessary.

How do I know when my brownies are perfectly baked?

Knowing when brownies are done is crucial for that ideal fudgy texture. First, trust your senses: you’ll start to notice a rich brownie aroma wafting from your oven. Visually, the edges of the brownies will begin to pull away slightly from the sides of the pan. The ultimate test is inserting a toothpick into the center of the pan. It should come out with a few moist crumbs clinging to it, but not wet batter. If the toothpick comes out completely clean, your brownies are likely overbaked and will be more cakey than fudgy. Start checking a few minutes before the recommended bake time, as oven temperatures can vary.

What’s the best way to store these brownies?

Due to the rich cream cheese frosting, these Raspberry Chambord Brownies are best stored in an airtight container in the refrigerator. This keeps the frosting fresh and firm. For optimal fudginess and flavor, however, remove them from the refrigerator and let them come to room temperature for about an hour before serving. Unfrosted brownies can be stored at room temperature in an airtight container for 3-4 days. These brownies also freeze exceptionally well for up to 3 months. To freeze, wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container.

Can I use frozen raspberries instead of jam?

While fresh or frozen raspberries can be a lovely garnish, for the infused flavor within the brownie batter, raspberry jam or preserves are preferred. The jam provides concentrated flavor and a more consistent moisture level to the batter. If you only have frozen raspberries, you could gently cook them down with a little sugar to create a quick sauce, then strain to remove seeds if desired, and use that in place of the jam, ensuring it’s cooled before adding to the batter.

Discover More Decadent Brownie Recipes

If you’ve fallen in love with these Raspberry Chambord Brownies, you’re in for a treat! There’s a whole world of delicious brownie variations waiting to be explored. Here are some other incredible brownie recipes you might enjoy:

Kahlua Brownies with Browned Butter Kahlua Icing from Recipe Girl
Peanut Butter Truffle Brownies from In Katrina’s Kitchen
S’mores Brownies
Chocolate Chip Cookie Dough Brownies
Copycat Fat Witch Brownies
More of my Best Brownie Recipes

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The Recipe:

Raspberry Brownies with White Chocolate Icing

Prep Time
30 minutes

Cook Time
50 minutes

Total Time
1 hour 20 minutes

Yield
24 brownies

Fudgy brownies dosed with raspberry jam and Chambord for an out-of-this-world dessert experience.

Ingredients

For the Brownies:

9 ounces unsweetened chocolate, chopped
2 sticks (1 cup) unsalted butter
2 teaspoons vanilla extract
1 tablespoon Chambord (black raspberry liqueur), optional
¼ cup raspberry jam (with or without seeds)
6 large eggs
3 cups granulated sugar
1-½ cups all-purpose flour
¼ teaspoon salt

For the White Chocolate Cream Cheese Icing:

4 ounces white chocolate, chopped
½ cup (4 ounces) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
½ teaspoon vanilla extract
2 ⅓ cups powdered sugar, sifted

Instructions

Preheat your oven to 325°F (160°C). Line a 9 x 13-inch baking pan with non-stick foil, or use regular foil and spray generously with a non-stick cooking spray. Set the prepared pan aside.
In a microwave-safe bowl, melt the chopped unsweetened chocolate and butter together. Microwave in 30-second increments, stirring well after each, until the mixture is smooth and fully melted. Stir in the vanilla extract, Chambord (if using), and raspberry jam until well combined. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whip attachment, whip the eggs on medium-high speed for about one minute until frothy. Slowly add the granulated sugar to the eggs with the mixer running on high speed. Continue to beat for a full 10 minutes until the mixture is light, thick, and pale yellow. This step is crucial for fudgy brownies.
In a separate bowl, whisk together the flour and salt. Gradually fold the flour and salt mixture into the whipped egg batter using a rubber spatula, incorporating it in four additions. Be careful not to overmix; just fold until no streaks of flour remain. Gently fold in the cooled chocolate mixture until just combined.
Pour the brownie batter evenly into the prepared 9×13 inch pan. Bake on the center rack of your preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter, not completely clean). Remember, do not overbake!
Remove the brownies from the oven and allow them to cool completely in the pan before attempting to ice them. Cooling is essential for a clean cut and perfect texture.
While the brownies cool, prepare the icing. Melt the white chocolate in a microwave-safe bowl, heating in 30-second increments and stirring until smooth. Let the melted white chocolate cool to room temperature.
In a clean mixing bowl, using an electric mixer, beat the room temperature butter and cream cheese until light and smooth. Mix in the vanilla extract. Gradually add the sifted powdered sugar, beating until fully incorporated and smooth. Finally, beat in the cooled melted white chocolate until the frosting is light, fluffy, and spreadable.
Once the brownies are completely cool, spread the white chocolate cream cheese icing evenly over the top using an offset spatula. For the cleanest cuts, chill the frosted brownies in the refrigerator for at least 30 minutes before slicing. Serve at room temperature for the best fudgy texture.

Notes

Alcohol, like Chambord, is known to enhance the flavor of food, adding a nuanced depth to these brownies. However, if you prefer not to use alcohol or don’t wish to invest in a bottle of Chambord, these brownies will still be incredibly delicious and fudgy without it. Feel free to adjust according to your preference.

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Chambord Raspberry Brownies with White Chocolate Frosting