Raspberry Chambord Brownies with White Chocolate Icing
Rich and irresistible, these Raspberry Chambord Brownies are out of this world with a boost of flavor from the black raspberry liqueur.
Plus, the White Chocolate Cream Cheese Frosting pushed these Raspberry Brownies over the top! These won second place in a national sugar company’s recipe contest!!
Why You Must Make
- The results were rich and fudgy, with a subtle boost of flavor and moistness from the raspberry jam and Chambord, a black raspberry liqueur.
- As if that wasn’t enough, they’re finished off with a white chocolate cream cheese frosting.
- This recipe won second place in a national sugar company’s recipe contest!!
- And even my youngest, who claims not to like raspberries or white chocolate was sold even after given the lowdown on the ingredients!
- Kitchen Staples – Butter, Eggs, Vanilla, Flour, Sugar, Powdered Sugar, Salt
- Unsweetened chocolate – I use Ghirardelli Bars
- White chocolate – I use Ghirardelli Bars
- Chambord, a liqueur, optional – Alcohol is a flavor enhancer
- Raspberry jam – I use Bonne Maman Raspberry Preserves
These babies were decadent with a capital D! So I took a plateful to my knitting group for their analysis (and to get the tempting things OUT of my house). Slices were cut in half and sampled, then I saw the hands reaching back to the platter for seconds and thirds.
One gal took a couple of them home to share with her husband and son. Yup, more thumbs up from her crew. And just recently I shared these with some dear friends who joined us for pizza. I had to print off a copy of the recipe for them to take home.
- Line your baking pan with non-stick foil. The reason is two-fold. First, the brownies won’t stick to the side of the pan when you try to remove them. Also, the foil can be used as a sling to move the brownies from the pan to the cutting board after they’re cool.
- If you don’t have non-stick foil, just use regular foil and spray it with a non-stick cooking spray like Pam.
- Melt your chocolate and butter and the white chocolate in the microwave. Use a heat-safe bowl, microwave for 30 seconds, stir and repeat until the chocolate is almost completely melted. The residual heat will finish the job.
- Folding is a term process of mixing a heavier ingredient into a more fragile ingredient, in this case, flour into whipped eggs. Use a rubber spatula and using a circular motion, scrape along the mixing bowl bringing the batter from the bottom of the bowl to the top. Repeat numerous times until the ingredients are combined.
- Use an offset spatula to spread and level the brownie batter and the frosting.
- And do not overbake. Fudgy brownies won’t be as fudgy and cakey brownies will be drier. Better to check early since all ovens bake differently.
Frequently Asked Questions
There are two raspberry additions to the brownie batter. First, is the raspberry jam. With seeds or without, both options work well. Second, is Chambord, a black raspberry liqueur. Alcohol, like salt, is a known flavor enhancer, but you can certainly leave it out. As a bonus, you can always add a raspberry garnish to each brownie for some panache.
First, use your nose. When you start smelling a brownie aroma coming from the oven, it’s time to pay attention. The brownies will pull away from the sides of the pan, and a toothpick inserted in the center will come out with just a few moist crumbs. Start checking early as your brownies won’t be fudgy if they’re overbaked.
With the cream cheese frosting, these brownies are best stored in an airtight container in the refrigerator. But get them out and onto a serving tray about an hour before serving. They will be much fudgier at room temperature. Unfrosted brownies are fine at room temperature for 3-4 days. They also freeze well for up to 3 months.
You May Also Like:
- 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
Raspberry Brownies with White Chocolate Icing
Fudgy brownies dosed with raspberry jam and Chambord for an out of this world dessert experience
- 9 ounces unsweetened chocolate, chopped
- 2 sticks (1 cup) butter
- 2 teaspoons vanilla extract
- 1 tablespoon Chambord (black raspberry liqueur), optional
- 1/4 cup raspberry jam (with or without seeds)
- 6 eggs
- 3 cups sugar
- 1-1/2 cups flour
- 1/4 teaspoon salt
- 4 ounces white chocolate
- 1/2 cup (4 ounces) butter at room temperature
- 2 ounces cream cheese, at room temperature
- 1/2 teaspoon vanilla
- 2 1/3 cups powdered sugar, sifted
- Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
- Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
- Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
- Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
- Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
- Cool the brownies before icing.
- Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.
Alcohol, like Chambord, enhances the flavor of food. But if you don't want to invest in a bottle of Chambord liqueur, these will be very tasty without it.
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Serving Size:1 brownie
Amount Per Serving: Calories: 361Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 56mgCarbohydrates: 66gFiber: 2gSugar: 54gProtein: 5g
43 Comments on “Raspberry Chambord Brownies with White Chocolate Icing”
Looks Delicious.Big fan of raspberries and chocolate.
Chocolate and raspberry are one of my favourite combos, these brownies sound and look amazing.
These Raspberry Chambord Brownies look and sound utterly delicious, decadent, and rich! And this white chocolate cream cheese frosting? Perfection!
These brownies are the perfect dense, fudgy consistency and the frosting adds just the right touch. Perfect!
These look delicious! Did you use salted or unsalted butter?
Kate, I almost always use salted butter and decrease the amount of salt in the recipe. This is reflected in the recipe I share. Hope you give these yummy brownies a try!!!
These brownies are divine, but I just wanted to let you know that the step where you add the Chambord to the mix is missing from the instructions! I made them this week and they are a knockout crowd-pleaser.
Thanks, Em! I’ll add it back in 🙂
Congratulations Liz! These brownies look devine.
Just reading the description, they sound amazing!! 🙂 I’m not too much a fan of raspberries or white chocolate either, but this sounds so good I’m certain I’d love it too!
Congratulations, Liz!! Standing up in front of everyone with you and Betsy was really one of the highest of highlights of the conference! xoxo
Calgon and Raspberry Brownies take me away~~
You can never have too many brownies! These are right up my alley especially with that white chocolate icing!
Oh my freaking gosh these look amazing!!!! I love chambord and chocolate together!
Can one ever have enough brownie recipes! This one is heavy on the chocolate….makes it fudgy.
Mmm I do love fudgy brownies but don’t make them since my men… not so much. But what a fabulous, decadent dessert for a party! Bookmarked!
Raspberries, Chambord in a fudgy brownie? Looks to be a winner — for an all expenses paid trip to Florida!
Thank you, Liz, for sharing the how-to on this crowd-pleaser for all ages =)
Even though I haven’t tried them, these brownies look like winners to me. I would love to try these but better still, I should make them. How lovely to have Tom and his mates give you their appraisal! xx
Can I call you “The Raspberry Queen”, Liz. And the “The Brownie Queen”?…:)ela
The white chocolate icing looks stunning! These brownies must be terrific, Liz.
I’m so pinning these. I love all the flavors used…what a combination!
Liz, yes please!!!!! I adore raspberries and Chambord, so would love these.