Fudgy Chocolate Raspberry Bars

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These Fudgy Chocolate Raspberry Bars are a delicious and chocolatey treat!  A rich layer of chocolate-raspberry cake is topped with chocolate- raspberry glaze.  Fresh raspberries are added on top.

Fudgy Chocolate Raspberry Bars

Fudgy Chocolate Raspberry Bars

When this cake is chilled, the glaze sets and they’re able to cut into bars.  The combination of chocolate and raspberry is so good!

How to store fresh raspberries:

You’ll need plenty of fresh raspberries for this recipe.  If not using your raspberries right away, be sure to keep them in a cool place (the refrigerator is suggested). Store your raspberries dry and in the container in which you bought them. Avoid keeping them in the back of your fridge.  That’s usually the coldest part of your fridge, and you don’t want them to freeze.

Fudgy Chocolate Raspberry Bars

If you’re looking for more recipes using fresh raspberries, try some of these:

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Fudgy Chocolate Raspberry Bars

A delicious, fudgy chocolate bar with raspberry!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 bars
Calories 509kcal
Course Dessert
Cuisine American
Keyword chocolate raspberry bars, fudgy chocolate raspberry bars



  • 10 ounces semi sweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • 1/3 cup seedless raspberry jam
  • 1 cup granulated white sugar
  • 5 large eggs
  • 1/3 cup all purpose flour
  • 1 teaspoon baking powder


  • 1/4 cup heavy whipping cream
  • 1/4 cup seedless raspberry jam
  • 6 ounces semisweet chocolate, chopped


  • 12 ounces fresh raspberries


  • Preheat the oven to 350 degrees F. Line a 9x9-inch baking pan with foil or parchment paper. Spray the foil/paper with nonstick spray and dust with flour.


  • In a medium saucepan, stir the chocolate and butter over low heat until melted and smooth. Add the jam and whisk until melted. Remove from heat and cool slightly.
  • In a large bowl, use an electric mixer to beat the sugar and eggs until the mixture thickens, about 5 minutes. Sift the flour and baking powder over the egg mixture and fold it in with a rubber spatula. Gradually fold in the chocolate mixture too.
  • Pour the batter into the prepared pan. Bake until the top of the cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Let cool in the pan. When completely cooled, turn the cake onto a platter. Peel off the foil. Trim 1/2-inch off each edge of the cake to make it nice and even and pretty-looking.


  • Stir the cream and jam in a heavy small saucepan over medium heat until the jam melts; bring to a boil. Remove from heat. Add the chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.
  • Spread the glaze over the top of the cake. Immediately arrange the berries on top of the glaze. Chill about 10 minutes, or until the glaze sets.
  • Cut into 12 bars and serve.


  • *These bars may be prepared one day ahead. Keep chilled.


Serving: 1bar | Calories: 509kcal | Carbohydrates: 54g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 127mg | Sodium: 46mg | Potassium: 346mg | Fiber: 5g | Sugar: 39g | Vitamin A: 585IU | Vitamin C: 8.9mg | Calcium: 68mg | Iron: 3.3mg
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Lori Lange of Recipe Girl

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  • Allison – Celebrating Sweets wrote:

    These look seriously delicious! I love the combo of chocolate and raspberry!

  • Kendall Warren wrote:

    Made this tonight gluten free and it turned out fabulous! We all LOVED it.
    It is a keeper for special occasions. Thanks for sharing.