Raspberry-Latte Brownies

65 16 servings, 1 brownie (75 g) each
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16 servings, 1 brownie (75 g) each

We added instant coffee, raspberry jam and fresh berries to our favourite brownie recipe to make these scrumptious coffeehouse-inspired brownies.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 9-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray.
  • Microwave chocolate, butter, water and coffee granules in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated and brown sugars; mix well. Add eggs and vanilla; beat 2 min. Stir in jam. Add flour and baking powder; stir well until blended. Spread into prepared pan.
  • Bake 35 to 40 min. or until toothpick inserted into centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  • Use foil handles to remove brownie from pan before cutting into bars. Cut into 16 squares. Top each with 1 raspberry; sprinkle with icing sugar.

Cooking Know-How

If baking in glass baking dish, reduce oven temperature to 325°F.

Special Extra

Omit icing sugar. Bake brownies as directed. Remove from pan; cut into diamond-shaped bars. Garnish each bar with a fresh raspberry just before serving.


  • 16 servings, 1 brownie (75 g) each

Nutritional Information

Serving Size 16 servings, 1 brownie (75 g) each
Calories 290
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 60mg
Sodium 120mg
Carbohydrate 42g
Dietary fibre 2g
Sugars 32g
Protein 3g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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