Raspberry Brownies
Fudgy chocolate brownies get an upgrade with swirls of raspberry jam and fresh raspberries sprinkled on top.
Servings: 16 squares
Equipment
- 8 or 9 inch square pan
Ingredients
- scant ⅔ cup (4oz) dark chocolate (60-70%), chopped
- ½ cup unsalted butter
- 2 Tablespoons cocoa powder (I prefer Dutch processed)
- 2 large eggs, preferably room temperature
- ½ cup brown sugar, lightly packed
- ½ cup granulated sugar
- 1 teaspoon real vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup raspberry jam*
- fresh raspberries for topping, about ½ cup
- chopped chocolate or chocolate chips for sprinkling on top, about 1 ounce
Instructions
- Preheat oven to 350°F and line a square baking pan (8 or 9 inch) with parchment paper and lightly grease the parchment and any unlined areas of the pan with butter or cooking spray.
- Put the chopped dark chocolate, butter, and cocoa powder in a microwave safe bowl. Melt by microwaving for short bursts of 30 seconds, stirring in between. When there are only a few small lumps remaining, stir until smooth. Set aside to cool.
- Using an electric mixer, mix the eggs, sugar and vanilla together on low until combined. Once the chocolate mixture is cooled to be only slightly warm (if it's too hot, it'll cook and curdle the eggs), slowly add the chocolate mixture little by little into the egg mixture blending after each addition. Mix on medium speed until smooth.
- Stir in the flour and salt using a spatula, mixing until just combined. Pour batter into the prepared pan and spread it evenly with a butter knife or an offset spatula.
- Dollop the jam on top of the brownie batter, then use a knife or skewer to swirl the jam in the top of the batter. Try to swirl the jam evenly over the top of the batter, but make sure you don't completely mix the jam in - little pockets of jam are good!
- Scatter the fresh berries over the top, followed by the remaining chocolate. Bake for 35-40 minutes or until a toothpick comes out of the centre of the pan with only a few moist crumbs. The centre should be soft and the edges will be firm. Err on the side of under-baking because a gooey brownie is better than a dry one.
- Let cool completely in the pan. Put the pan in the fridge for at least 30 minutes before slicing if you want really clean edges. When you're ready to slice, lift the parchment sling out of the pan and onto a cutting board. Slice into 16 squares or whatever size of brownies you see fit.
Notes
- Raspberry Jam - I used a seedless raspberry jam, but regular raspberry jam is fine, there will just be more crunchy seeds on the tops of the brownies which might add a nice texture.