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Double Chocolate Brownies with Raspberry Compote

These are thick, fudgy brownies, topped with light whipped topping, chocolate ganache, and a raspberry compote.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Brownies, Raspberry Compote


Double chocolate brownies

  • 12 ounces dark chocolate chips or chunks
  • 1/4 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup flour
  • 2 Tbs baking cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup milk chocolate chips

Raspberry compote

  • 1 pint raspberries
  • 1/4 cup sugar adjust to desired sweetness
  • 1 Tbs lemon juice
  • 1/2 tsp cornstarch

Whipped topping

    Chocolate Ganache

    • 1 cup semi-sweet chocolate chips
    • 1/2 cup heavy whipping cream


    • Preheat oven to 350
    • In a microwave safe bowl, melt butter and chocolate chips in 30 second intervals, stirring between each
    • Once melted, add sugar, eggs, flour, cocoa powder, and salt.
    • Mix until combined
    • Fold in vanilla and chocolate chips
    • Pour into greased 8 x 8 glass baking dish
    • Bake 25-30 minutes
    • Remove from oven and let cool completely


    • Melt chocolate, and str in heavy whipping cream

    Raspberry Compote

    • While brownies are baking, combine raspberries, sugar, and lemon juice in a heavy saucepan, and bring to slow boil, turn down and let simmer 10 minutes. When raspberries start to fall apart, stir in corn starch and let thicken.
    • Remove from heat and let cool for 15 minutes
    • Top cooled brownies with whipped topping
    • Pour ganache over whipped topping topped brownies
    • Let cool
    • Cut into squares
    • Top with Raspberry Compote and serve
    • Enjoy