This Recipe was made with

Dutch Cocoa Dutch Cocoa


  • 1 8.75 oz package Archway Original Dutch Cocoa cookies
  • 1 stick butter or margarine
  • 1/2 cup sugar
  • 3/4 cup (6oz) seedless raspberry jam
  • 1 egg, lightly beaten
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp instant espresso
  • 1 cup semi sweet chocolate chips


  1. Heat oven to 350ºF.
  2. In a food processor or blender, in two batches, blend the Archway Original Dutch Cocoa cookies until very fine.
  3. In a microwave safe bowl; just melt the butter in microwave, add sugar and raspberry jam.
  4. In a mixing bowl; mix the flour, baking powder, salt, and instant espresso. Cut in the finely blended cookies.
  5. When butter mixture is almost completely cooled, add lightly beaten egg.
  6. Make a well in the dry ingredients, add the butter mixture and gently, but thoroughly mix.
  7. Fold in the semi sweet chocolate chips.
  8. Using butter or non-stick spray, prepare a 9x9 brownie pan. Pour the batter into the pan, smoothing to level and into corners.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
  10. Let cool before cutting.