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 of salt



  1. Preheat oven to 325 degrees Fahrenheit. Grease bottom and sides of 8×8 baking dish.
  2. Melt butter in a microwavable bowl. Set aside.
  3. 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.
  4. In a mixing bowl, add Brownie mix, butter, raspberry wine/jelly mix, water, and egg. Pour into a baking dish, and bake for 1 hour.
  5. 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.
  6. When the brownies are done, pour the ganache on top. For a nice Valentine’s 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.