Raspberry Jalapeno Fudge Brownies

Zack's Raspberry Jalapeno Sauce and chocolate make for some wickedly satisfying brownies.

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  • 1/2 cup Butter or margarine
  • 3 oz. squares Bittersweet chocolate
  • 2 Eggs
  • 1 cup Sugar
  • 1 tsp. Vanilla
  • 3/4 cup Flour
  • 1/4 tsp. Baking powder
  • Dash Salt
  • 1/2 cup Zack's Raspberry Jalapeno Sauce
  • 1 cup Milk chocolate chips
  • As desired Almonds


  1. Preheat oven to 350 degrees F. Butter and flour an 8 inch square pan. Melt butter and bittersweet chocolate in small heavy saucepan over low heat. Remove from heat, cool.
  2. Beat the eggs, sugar and vanilla in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread 3/4 of the batter in prepared pan; sprinkle almonds over the top. Bake 10 minutes.
  3. Remove from oven, spread Raspberry Jalapeno Sauce over almonds. Carefully spoon remaining batter over preserves, smoothing top. Bake 35 to 40 minutes or just until top feels firm.
  4. Remove from oven; sprinkle chocolate chips over the top. Let stand a few minutes until chips melt, then spread evenly over brownies. Cool completely in pan on wire rack. When chocolate is set, cut into 2 inch squares. Makes 16 brownies.