Chocolate Raspberry Mason Jar Brownies
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Are you looking for a dessert that will knock your socks off and have folks swearing it came from a restaurant? These Decadent Slow Cooker Chocolate Raspberry Mason Jar Brownies are so ah-mazing no one will ever dream they came from the crock pot on your kitchen counter.
They taste a lot like the chocolate flour-less cake I get from one of my favorite restaurants, except they very much have flour in them.
They are very dense and moist- almost like a baked pudding.
Psst… have you see our new adapted version of this recipe? Our Crock Pot Raspberry Chocolate Lava Cake?! Oh. My. Word.
Now back to your regularly scheduled brownies!
Don’t let the word brownie fool you,they aren’t chewy or a finger food… but rather a delicate decadent dessert best enjoyed with a spoon and copious amounts of whipped cream ๐
Chocolate Raspberry Mason Jar Brownies
I instantly knew I wanted to make them in six 1/2 pint jars— leaving room in each jar for fresh raspberries and whipped cream after they baked so we could serve them on a plate or in the jar to share.
There is just something about eating something straight out of the jar ๐
Enjoy!
Chocolate Raspberry Mason Jar Brownies
Ingredients
- 1/2 Cup Butter sliced
- 2 oz unsweetened baking chocolate (2 - 1 oz squares)
- 2 Eggs Beaten
- 3/4 Cup Sugar
- 1/3 Cup Seedless Raspberry Jam
- 6 tsp Seedless Raspberry Jam
- 1 tsp Vanilla Extract
- 3/4 Cup All Purpose Flour
- 1/4 tsp Baking Powder
- 6 Half Pint Jars Sprayed with Cooking Spray
- Garnish- Fresh Raspberries and Whipped Cream
Instructions
- Melt butter and chocolate together in a saucepan on low.
- Remove from heat and stir in sugar, 1/3 cup of jam, vanilla and eggs.
- Add flour and baking powder and combine well.
- Divide among sprayed jars and add 1 tsp jam to the top of each jar.
- Cover each jar with aluminum foil and place in a slow cooker.
- Pour enough water in the slow cooker that it hits about half way up the jars (Do not overfill or water will boil over into your brownies).
- Cover and cook on high for 3 hours or until an inserted toothpick comes out clean.
- Serve warm in jars with fresh raspberries and whipped cream or cool for 10 minutes and then carefully remove from jars and cool completely before slicing.
Nutrition
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