Description
These raspberry swirl brownies are rich, fudgy, and beautifully marbled with tangy raspberry jam and fresh berries. The perfect twist on a classic brownie, they’re as elegant as they are indulgent.
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 6 oz dark chocolate, chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/3 cup raspberry jam or preserves
- 1/2 cup fresh or frozen raspberries
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper.
- Melt the butter and dark chocolate together in a heatproof bowl, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk granulated sugar, brown sugar, eggs, and vanilla until glossy.
- Stir the melted chocolate mixture into the egg mixture until fully combined.
- Fold in flour, cocoa powder, and salt just until incorporated—do not overmix.
- Pour most of the batter into the prepared pan and smooth the top.
- Warm raspberry jam slightly to make it easier to spread. Dollop over the batter along with the raspberries.
- Swirl gently with a knife, then top with remaining brownie batter and another light swirl.
- Bake for 25–30 minutes, until edges are set and the center is still slightly soft.
- Cool completely in the pan before slicing into 12 to 16 brownies.
Notes
- Use seedless jam for a smoother texture, if preferred.
- Add chocolate chunks to the batter for extra richness.
- Swap raspberries for strawberries or cherries for a different flavor twist.
- Cool fully before slicing to ensure clean cuts and fudgy texture.
- Store at room temperature or in the fridge; microwave briefly to reheat.
Nutrition
- Serving Size: 1 brownie (based on 16 servings)
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
