Easy Chocolate Raspberry Bars
Chocolate raspberry squares feature a rich, fudgy chocolate crust topped with a bright raspberry layer and finished with a drizzle of melted chocolate. An easy dessert bar recipe that’s ready in 45 minutes and perfect for family dinners, parties and holidays.
Servings: 16
Calories: 239kcal
Ingredients
Chocolate Crust Ingredients
- 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 room temperature
- 1 teaspoon vanilla extract
Raspberry Layer Ingredients
- 1 ½ cups raspberry jam seedless or seeded
- 1 tablespoon lemon juice fresh is best here
- 1 cup fresh raspberries optional but adds texture (see note below about using frozen berries)
Topping Ingredients
- ½ cup semisweet chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
Chocolate Crust
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang to lift the bars out after baking. Set aside.
- Whisk together flour, cocoa powder, sugar, baking powder, and salt in a large bowl.1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ cup granulated sugar, ½ teaspoon baking powder, ¼ teaspoon salt
- Add melted butter, egg, and vanilla to the dry ingredients and mix until a thick dough forms.½ cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
- Transfer the dough to the prepared pan, pressing it down evenly.
- Bake just until set, about 10–12 minutes.
Raspberry Layer
- Mix the raspberry jam and lemon juice together and spread evenly over the warm crust.1 ½ cups raspberry jam, 1 tablespoon lemon juice
- Sprinkle the raspberries evenly across the top of the jam mixture, if using.1 cup fresh raspberries
- Return the pan to the oven and bake until the jam is bubbling slightly around the edges (about 15-18 minutes).
- Allow the bars to cool before adding the topping.
Chocolate Topping
- Place the chocolate chips and coconut oil in a small microwave-safe bowl and melt in the microwave for 20 seconds, then stir. Continue heating in 20–30 second bursts, stirring until smooth after each heating cycle, until it’s melted and smooth.½ cup semisweet chocolate chips, 1 teaspoon coconut oil or butter
- Drizzle warm, melted chocolate over the cooled squares.
Notes
- If using frozen berries, be sure to thaw them first, drain, then pat completely dry to avoid adding too much moisture to the dessert bars.
- Let the bars cool completely before lifting out and slicing into squares.
- For the cleanest slices, chill the bars for 20–30 minutes before cutting. Dip a knife in hot water and wipe it dry before slicing.
- These bars are very rich so we usually cut them into smaller pieces. For larger servings, cut into 12 squares.
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 53mg | Potassium: 116mg | Fiber: 2g | Sugar: 24g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg