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5 from 4 votes

Chocolate Raspberry Brownies

Chocolate Raspberry Brownies - Chocolate brownies layered with cream filling raspberry jam and topped with semisweet chocolate. Delicious bars are the best with a cream cheese layer and delicious raspberry jam.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Servings: 20 brownies
Author: Melanie - Gather for Bread


  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup Hershey's special dark cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Raspberry Layer

  • 1/2 cup seedless raspberry jam

White Layer:

  • 4 ounces cream cheese softened
  • 2 tablespoons 2% milk
  • 1 cup white baking chips melted
  • 1 teaspoon coconut oil

Chocolate Layer:

  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon coconut oil


  • Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper.
  • Melt butter in microwave safe bowl. Let cool. Add sugar, eggs, and vanilla. Stir together. Add cocoa powder, flour, salt, and baking powder. Stir until fully combined. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • Spread jam over warm brownies.
  • In a microwave-safe bowl, combine white chocolate chips and coconut oil. Melt.
  • Add cream cheese and milk to the white chocolate chips. Beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set.
  • For glaze, melt chocolate chips and coconut oil in a microwave. Spread over filling. Refrigerate for 20 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.


Microwave ovens vary. I heat chocolate chips plus coconut oil mine for 30 seconds. Stir. Heat for 15 seconds longer. Stir until smooth. Repeat until mixture is smooth.
I recommend storing the brownies in the fridge. Pull out 15 minutes before serving so they're not as cold.
Store in the fridge for up to 5 days.