Enjoy a mouthwateringly delicious Chocolate Raspberry Cookie Bar for a snack today! These dark chocolate cookie bars are topped with brightly flavored white chocolate raspberry ganache, decadently rich dark chocolate ganache, and a sprinkling of freeze-dried raspberry powder.
The paring of raspberries and chocolate is heavenly and these soft and chewy raspberry and chocolate cookie bars are seriously divine.
Brightly flavored, slightly sweet, mildly tart raspberries balance out the richness of the chocolate.
These bars are bursting with raspberry flavor. Not only are the soft and chewy, fudgy cookie bars topped with white chocolate that’s made with both frozen raspberries and freeze-dried raspberries but they have a generous sprinkling of freeze-dried raspberry powder on top too.
To make these cookies, you start by making a pan of our delicious chocolate cookie bars.
These rich chocolatey cookies are so fudgy that they could be called brownies. No matter what you call them, they are the perfect base for these layered cookie bars.
They are made with both semi-sweet chocolate bars or chips and dark cocoa powder to give them a robust chocolate flavor.
So, let’s get started.
Let’s make chocolate cookie bars topped with raspberry and chocolate ganache!
- mixing bowl
- silicone spatula (or wooden spoon)
- 8-inch square baking pan
- non-stick tin foil (or parchment paper)
- offset spatula, optional
- fine-mesh sieve
- small saucepan
Tips for making chocolate cookie bars (brownies):
- Melt the chocolate and butter together in a microwave-safe bowl at high power for 30-second increments, stirring after each, just until melted and smooth.
- Do NOT overheat the chocolate or it can burn or become really thick.
- Use 1 whole egg and 1 egg yolk. The extra yolk will add richness and help to keep your cookie bars soft.
- Stir in the dry ingredients (flour, baking powder, and salt) just until combined. If you overmix the cookie dough once the flour has been added you will have tough or rubbery cookies.
- Bake the dark chocolate cookie layer just until the edges are set and the middle no longer looks wet but jiggles slightly. This will give your cookies a fudgy brownie-like texture.
Tips for making the raspberry ganache layer:
- Thaw a 10-ounce bag of frozen raspberries for a few hours before starting this recipe. The raspberries will break down allowing the liquid puree to begin to separate from the berries.
- Once the raspberries are soft, pour them into a fine-mesh sieve that’s been set over a bowl.
- Use a silicone spatula or the back of a spoon to mash the berries, allowing the juice to drip down into the bowl.
- You need 1/2 cup of puree. You may get a bit more out of the berries so measure out 1/2 cup to use for the recipe. Use the rest in a smoothie or another recipe and discard the seeds and pulp.
- Add a splash (about 1/2 teaspoon) of freshly squeezed lemon juice to the raspberry puree to brighten the flavor.
- If your raspberry puree tastes too tart, stir in 1 teaspoon of sugar. But, keep in mind, the white chocolate is pretty sweet so this ingredient is purely optional.
- The easiest way to make raspberry ganache is to heat the raspberry puree and white chocolate chips or finely chopped bars over LOW heat on the stove, stirring about every minute.
- Heat just until 75% of the white chocolate has melted. This should take 3-5 minutes.
- Then, remove the pan from the stove and allow the residual heat to continue to melt the chocolate.
- Stir until smooth and creamy.
- Do not overheat the white chocolate or your ganache will be greasy or gritty.
- Enhance the raspberry flavor by stirring in 3 tablespoons of freeze-dried raspberry powder.
How to make Freeze-Dried Raspberry Powder:
- To intensify the raspberry flavor, you’ll add freeze-dried raspberry powder to the raspberry ganache.
- You can purchase freeze-dried raspberry powder or you can purchase whole freeze-dried raspberries and make your own powder. I prefer to make my own because there are no additives like maltodextrin or corn starch as there are in most powders.
- To make freeze-dried raspberry powder for this recipe measure out 1 cup (or 28 grams or 1 ounce) of the freeze-dried raspberries and smash them using a food processor or by placing them in a bag and smashing them using a rolling pin or the back of a pan.
- Then, press them through a fine-mesh sieve in order to remove the seeds. Use the back of a spoon and scrape the crushed berries back and forth over the metal sieve allowing the berry powder to fall into a bowl.
If you love this raspberry ganache, you might also enjoy making Chocolate Raspberry Easter Eggs (or truffles) using this recipe.
Topping the Raspberry Brownies with Chocolate Ganache:
- You can make dark chocolate ganache the same way by combining semi-sweet chocolate and heavy whipping cream in a saucepan and heating it over LOW heat until 75% of the chocolate melts, then removing the pan from the heat and stirring it until smooth.
- If you’d prefer to make your chocolate ganache the more traditional way by pouring hot cream over your chocolate or by using the food processor method, be sure to check out my Chocolate Ganache Recipe post over at Hungry Happenings.
- Sprinkle about a tablespoon of freeze-dried raspberry powder over the top of the chocolate ganache to add even more raspberry flavor to these cookie bars.
- To make this easier, I suggest you pour the raspberry powder into a fine-mesh sieve and use that to dust the bright pink powder over the chocolate layer.