Raspberry Chocolate Bars

Two chocolate raspberry brownies topped with chocolate drizzle, powdered sugar, and fresh raspberries are stacked on a white plate with a few chocolate chips and raspberries beside them.

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These raspberry chocolate bars are layered with a fudgy chocolate crust, a sweet-tart raspberry filling, and finished with a rich chocolate drizzle. Easy to make and perfect for any occasion!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: Bars

Calories: 239kcal

Author: Wendy

Equipment

8x8-inch baking pan
mixing bowls
Whisk and spatula
microwave-safe bowl
Parchment Paper

Ingredients

Crust

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter melted
1 large egg
1 teaspoon vanilla extract

Raspberry Layer

1 ½ cups raspberry jam seeded or seedless
1 tablespoon lemon juice
1 cup fresh or frozen raspberries optional but adds great texture

Topping

½ cup semisweet chocolate chips
1 teaspoon coconut oil or butter

Instructions

Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting.
In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Add melted butter, egg, and vanilla. Mix until a thick dough forms.
Press the dough evenly into the pan. Bake for 10–12 minutes, just until set.
Combine raspberry jam and lemon juice. Spread over the warm crust.
Sprinkle the raspberries evenly across the top.
Return the pan to the oven and bake for 15–18 minutes, until the jam is bubbling slightly around the edges.
Melt chocolate chips and coconut oil in the microwave in 20–30 second bursts, stirring until smooth. Drizzle over the cooled bars.
Let the bars cool completely before lifting out and slicing into squares.

Notes

Let the bars rest in the fridge before slicing to get neat, bakery-style edges.
Choose smooth or seeded jam depending on your texture preference.
Heat the chocolate and coconut oil slowly to avoid graininess.
Wait until the bars are fully cooled before adding the chocolate drizzle—it sets better that way.
If doubling the recipe, check doneness by looking for bubbling jam and a set crust.

Storage

Storage: Store in an airtight container at room temp for 2–3 days or in the fridge for up to 7 days.
Reheating: Best served at room temperature. You can microwave individual bars for 5–10 seconds.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

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