Description
Fudgy chocolate brownies swirled with tangy raspberry jam. A decadent treat that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup fresh or frozen raspberries
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, melt the chocolate and butter together. You can do this in the microwave in 30-second intervals, stirring in between, or over a double boiler.
- Stir in the sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the raspberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For best results, use high-quality chocolate.
- If you don’t have fresh raspberries, you can use frozen ones, but do not thaw them before adding to the batter.
- Brownies are done when a toothpick inserted into the center comes out with moist crumbs attached.
- Store brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes