Tuesday, 16 September 2014

Boozy Chocolate Raspberry Jam Brownies


After taking delivery of that delicious hamper from Thorntons Chocolates, I’ve been back in the kitchen creating another recipe.

As a side note, the one thing I didn’t bake with was the Dreamy Desserts.  We scoffed them.  I’ve never had dessert chocs before, but oh my, they were delicious…  A selection of your favourite desserts in little chocolate format.  Particular mention to the lemon meringue pie ones which I scoffed in under 5 minutes.

But back to the recipe!  In my hamper was a bottle of chocolate liqueur which I had no idea how to use.  I’m not really a big liqueur drinker.  A wee Irish cream at Christmas is probably as far as I’ll go.   So I figured it was best to incorporate this into a bake.  I also used the 35% milk chocolate and cocktail chocolates in this recipe, for the ultimate boozy chocolate brownie!

The addition of the liqueur made for a really moist gooey brownie.  Take note though – these are fairly boozy, so if you aren’t a fan, it’s probably best to leave the liqueur out!
Using ingredients from the hamper

Boozy Chocolate Raspberry Jam Brownies
Boozy chocolate raspberry jam brownies

Ingredients (makes one 20cm x 20cm pan)

250g unsalted butter
300g soft brown sugar
3 medium eggs
100g plain flour
50g good quality cocoa powder
½ teaspoon baking powder
3 dessert spoons Thorntons Chocolate Liqueur
2 heaped teaspoons quality raspberry conserve
White chocolate and Scrumptious Chocolate Cocktails to decorate


1. Grease and line a 20cm x 20cm tin. Preheat the oven to 190c/170c fan/Gas 5
2. Melt butter, chopped chocolate and sugar together in a pot and stir together.  Remove from heat when sugar is almost melted.   Break in the eggs one at a time and whisk into the mix until smooth and glossy.  Repeat with the remaining two eggs.
Make sure the mix is glossy
3. Sift in the flour, cocoa powder and baking powder.  Fold into the mix.
4 .Stir in the chocolate liqueur.
5. Pour the brownie mix into your prepared tin.
Ready to go into the oven
6. Transfer the jam to a bowl and stir to loosen.  Swirl blobs of jam into your mix, being cautious of not letting the jam sink to the bottom.
7. Cook the brownies in the oven for around 35 minutes until a crust has formed on top but the sponge is still gooey underneath.
Getting ready to decorate
8. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack.  When cool, melt white chocolate in the microwave and drizzle on top of the brownie.  Stick the Thorntons Cocktail Truffles to the top of the brownie at even intervals then cut into squares.
Boozy chocolate raspberry jam brownies
Tasty brownies!
9. Serve immediately or store in an airtight container for 2-3 days. 

I'm entering this recipe into #recipeoftheweek over at A Mummy Too

Link up your recipe of the week

I'm also entering into #treatpetite, hosted this month by Cakey Boi


  1. Did you think these were the best the day they were baked, or better the second day? I find that I prefer most brownies the first day, but when I put alcohol in, they are better the second day (like a rum cake).

    1. Hi Katie, I made them in the evening and they were eaten the following day. Tasted delicious!

  2. These look delicious, I love your presentation with chocolate on the top

  3. Thanks for taking the time to enter - a petite treat indeed!

  4. Thanks Stuart, it is good to take part again!