Decadent Brownies with Raspberry Sauce {A Bonefish Grill Copycat}

I got the idea for these brownies when I had a craving for Bonefish Grill’s Macadamia Nut Brownie. Bonefish’s brownie is flourless and has macadamia nuts sprinkled on top. My version is a little different and I think it’s pretty close. My brownie is thick, fudgy, and decadent. The simple raspberry sauce pairs beautifully with the chocolate brownie. This raspberry sauce will taste good on anything. You could make an amazing brownie sundae by layering a scoop of vanilla ice-cream, a dollop of whipped cream and a generous drizzle of raspberry sauce on top of a warm brownie.

Here are my Notes

1) Let’s be honest-macadamia nuts are expensive. That’s why I chose to sprinkle my brownies with pecans. But as always the nuts are optional.

2) On top of the brownies I poured a jar of warm hot fudge sauce. It’s a extra step but I really suggest that you don’t skip it.

3) My brownies baked for about 40 minutes they were still gooey in the middle, which is exactly what I wanted. If you would like a less gooey brownie bake for an addition 10 minutes. I look for done edges and slightly jiggly center.

4) It really doesn’t matter if you use fresh or frozen raspberries in the raspberry sauce. I can’t tell a difference. Use what is available.

Decadent Brownies with Raspberry Sauce

Brownie recipe was adapted from HERE

Raspberry sauce was adapted from HERE


3/4 cup butter (I used salted butter)

1 cup sugar

1/2 cup dark brown sugar

2 (16oz.) packages semi-sweet chocolate chips (yes two bags)

4 eggs

1 teaspoon vanilla

1 2/3 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons instant coffee

1 cup chopped pecans

1 (11.75oz.) jar hot fudge sauce

1 cup frozen or fresh raspberries

1/2 cup sugar

1/4 cup water

1 cup seedless raspberry jam


Preheat oven to 300 degrees . Grease and line a 9×13-inch baking pan. In a medium pot, bring butter and sugars to a boil. Remove from heat and stir in one bag of chocolate chips. Stir until smooth. Set aside and cool for 10 minutes.

In a large mixing bowl, whisk together eggs and vanilla. Now adding a little at a time, add a small amount of chocolate-butter mixture to the eggs. Mixing until combined.

In another bowl sift together flour, baking soda, and salt. Stir into chocolate mixture. Add  instant coffee and remaining chocolate chips. Pour into prepared pan and bake in preheated oven for 40-50 minutes.

While brownies are baking prepare raspberry sauce. Place raspberries, sugar, and the water in a small saucepan. Bring to boil, lower heat and simmer for about 4 minutes. Pour cooked raspberries and the jam into the bowl of a food processor fitted with the steel blade and process until smooth. Strain sauce through a fine mesh strainer over a bowl. You can store your raspberry sauce in a mason jar and in the fridge.


Once brownies are finished baking let them cool for about 30 minutes. Place the jar of hot fudge in the microwave for about a minute and a half and spread  hot fudge evenly over the brownies. Sprinkle pecans over top. Serve warm brownies with a drizzle of raspberry sauce. Enjoy!





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