Chocolate Raspberry Brownies with Raspberry Ganache

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Chocolate Raspberry Brownies with Raspberry Ganache


1 box Ghirardelli Triple Chocolate Brownie mix

1/3 cup Butter

1 egg

2 cups Raspberry wine for brownies

1 cup Raspberry wine for Ganache

2 Tbsp Raspberry jam, seedless

1 cup Chocolate Chips

1/4 cup Heavy Whipping Cream

1 small pinch Salt

Preheat oven to 325 degrees Fahrenheit. Grease bottom and sides of 8×8 baking dish. Melt butter in a microwavable bowl. Set aside. In a saute pan, add 1 cup of Raspberry wine and 2 Tbsp. of Raspberry Jelly. Simmer until reduced by more than half (about 1/3 cup). Let cool. In mixing bowl, add Brownie mix, butter, raspberry wine/jelly mix, water and egg. Pour into baking dish, and bake for 1 hour. While the brownies are baking, it’s time to make the ganache. In the same saucepan, add 1 cup Raspberry wine, 1 Tbsp Raspberry jelly and salt. Simmer until it is reduced to about 1/3 of a cup. Add 1 cup of Nestle’s chocolate chips and evaporated milk. Mix until smooth. Set aside. When the brownies are done, pour the ganache on top. For a nice valentines day touch, cut a small heart out of a piece of paper. Using the non-paper part of the heart image, place paper over a piece of brownie and using a strainer (or sifter), sift some powdered sugar into the heart shape. Remove the paper and voila! A lovely little heart shape on the top of your special (and delicious!) dessert.

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