Raspberry-Chipotle Brownies with Chocolate Ganache

Raspberry-Chipotle Brownies with Chocolate Ganache

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PREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 box Pillsbury Chocolate Fudge Brownie Mix (19.5 oz.)
  • 1/2 cup Crisco Pure Canola Oil
  • 1/4 cup water
  • 2 EGGLAND'S BEST eggs
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup Smucker's Red Raspberry Preserves
  • 1 bag HERSHEY'S Semi-Sweet Chocolate Chips (12 oz.) (2 cups)
  • 1 cup whipping cream
  • 1/2 teaspoon chipotle chili powder

Directions

  • 1. Heat oven to 350°F. Spray 13x9x2-inch baking pan with Crisco Original No-Stick Cooking Spray.
  • 2. In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
  • 3. Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • 4. In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator. 18 brownies.
Ingredients sitting on a table

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