raspberry + chocolate liqueur fudge brownies

by Amy on 23 September 2011

as some of you may have seen on my facebook page, i had a superbly fun time last sunday. friends came over (including fellow food blogger vivek) + we spent hours cooking, baking, cocktailing + watching football. it was an absolutely wonderful time, + the food was simply amazing!

we started with a tomato-pancetta-thyme butter served with toasted baguette slices (on the blog soon), then had slow-grilled spareribs with vivek’s amazing dry rub, my beef + three-bean chili, cheddar + chive biscuits (based on these) with vivek’s homemade sausage gravy, + homemade mac + cheese. PHEW! are you feeling full yet?

for dessert, we had these fabulous chocolate liqueur brownies. that particular day, i used a mixture of godiva chocolate liqueur + baileys irish cream, which was lovely. however, i made ’em again last night with a mixture of godiva chocolate liqueur + raspberry liqueur, which was out-of-this-world delicious. these are super fudgy, cake-like brownies that marry the chocolate + raspberry flavors perfectly + have a wonderful texture. if you’re looking for a decadent, rich, crowd-pleasing dessert, this will not let you down! happy friday, y’all – have a great weekend!

raspberry + chocolate liqueur brownies

makes about twelve brownies, adapted from the sweets life


1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter (10 tbsp plus 2 tsp)
3 oz. unsweetened chocolate
3 large eggs
2 cups sugar
1/3 cup liqueur plus 1 tbsp, separated
*i opted to use a mixture of half godiva chocolate liqueur + half chambord (raspberry liqueur)


preheat oven to 350 degrees. butter or grease a 9” baking pan.

in a saucepan, melt the chocolate + butter over low heat until smooth + melted.

in a separate mixing bowl, beat sugar with eggs until light in color. stir in melted chocolate + mix. stir in the chocolate liqueur + raspberry liqueur.

in a separate bowl, sift together flour, baking powder, + salt. add to chocolate mixture + beat well.

pour batter into the prepared pan. bake for 30 minutes or until the top springs back when touched lightly in the center. cool pan on a wire rack. once completely cooled, brush with remaining tablespoon of liqueur. allow to set before cutting into squares + serving.

bars will keep, wrapped well, at room temperature for a few days.

print this recipe print this recipe
EmailTwitterFacebookStumbleUponGoogle BookmarksShare

{ 24 comments… read them below or add one }

1 danielle September 23, 2011 at 9:21 am

Yum! Definitely bookmarking this one!

2 amy September 23, 2011 at 9:29 am

great! i just had one (or maybe two…) for breakfast + they are definitely delicious!

3 Ashley @ Kitchen Meets Girl September 23, 2011 at 9:30 am

These look utterly decadent and divine. I LOVE a good brownie…and one with chocolate and raspberry liqueur?? This is definitely going on my to make list! Also, sent you a blog award today. Have a great Friday!

4 amy September 23, 2011 at 9:45 am

they are, they are! a blog award for lil ol’ me? thank you! off to check it out now. =)

5 Wendy (The Weekend Gourmet) September 23, 2011 at 9:47 am

I love Chambord…choc-raspberry is one of my favorite flavor combos, actually! I need to make these…and soon! Have you ever had a Kir Royale? It’s champagne and Chambord…perfect brunch drink!!

6 amy September 23, 2011 at 9:52 am

i don’t think i’ve ever had a kir royale but it sounds just delicious + perfect for brunch. i’ll definitely have to make one soon. thanks!

7 Caroline @ chocolate and carrots September 23, 2011 at 10:23 am

Yum, yes please! :-)

8 amy September 23, 2011 at 10:44 am

i couldn’t have said it better myself. =)

9 Chris @ TheKeenanCookBook September 23, 2011 at 11:39 am

I love raspberry in my desserts. I make a white chocolate raspberry cheesecake (Glutten free!) that is always a hit, and I made some chocolate raspberry cookies that disappeared that day. These look so decadent. I need to try them!

10 amy September 23, 2011 at 11:58 am

i just checked out both of the recipes + they sound amazing! now i want to spend all weekend cooking only chocolate/raspberry desserts!

11 heather September 23, 2011 at 12:01 pm

Oh, Amy… you’ve certainly done it with these. After I bake these, my fiancee might ask to marry you next month instead of me! I’ll keep you posted.



12 amy September 23, 2011 at 12:08 pm

it’s so good to hear from you, heather! i’ve been thinking of you, knowing your wedding is coming up – so exciting! i’m sure your fiance’ is safely yours – you’re a pretty amazing catch (+ cook + baker) yourself. i can’t wait to hear all about the wedding!

13 Ally Garner September 23, 2011 at 2:43 pm

Why must we live so far apart? Why? I’d give up tailgating in Athens for a Saturday in your kitchen. Yet again, another recipe of yours that’ll be on our home menu & tailgating menu. Goodness these look rich & gooey. Love it, Amy!

14 amy September 23, 2011 at 3:41 pm

i think if we lived closer, we could have a grand ol’ time with a little cooking, tailgating, shopping + throwing parties. we’d make a dangerous duo! =) have a wonderful weekend, girl!

15 Simply Life September 23, 2011 at 8:06 pm

Oh these look heavenly and what a perfect crowd pleaser!

16 amy September 23, 2011 at 8:54 pm

thank you so much! they definitely were a huge hit!

17 Nat@thesweetslife September 23, 2011 at 10:22 pm

These sound so awesome! Love your take on the recipe…now I want to experiment :)

18 amy September 24, 2011 at 8:53 am

thanks, natalie! you could definitely do some cool experimenting. i even think peppermint schnapps would be fun! or vanilla vodka. the options are endless. =)

19 Maris (In Good Taste) September 24, 2011 at 7:03 pm

These could not look any more perfect!

20 amy September 24, 2011 at 8:59 pm

thank you so much, maris! =)

21 Kristen @ notsodomesticated September 25, 2011 at 1:56 pm

Wow, all of that food sounds so amazing! But if I had been there, I definitely would have headed straight to the brownies! And I would have added a big scoop of ice cream to my brownie haha! 😉

22 amy September 26, 2011 at 8:02 am

my husband is the same way — always heads straight to the sweets. i always head for the savory dishes first. maybe that’s why we work so well together. =)

23 Blond Duck September 27, 2011 at 5:39 am

I can never make good brownies! They’re always too dry or squishy.

24 amy September 27, 2011 at 8:30 am

ha! maybe these will be the ones that help you master the art of brownie-making. =)

{ 1 trackback }

leave a comment

Previous post:

Next post: