Description
Indulge in these rich and fudgy raspberry swirl brownies, featuring a delightful combination of chocolate and raspberry flavors.
Ingredients
Scale
- 1 cup unsalted butter (melted)
- 1 ½ cups granulated sugar
- ¾ cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- ¾ cup raspberry jam (seedless preferred)
- 1 tbsp water
- ½ cup fresh or frozen raspberries (optional, for texture)
Instructions
- Preheat oven to 350°F (175°C) and grease and line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until glossy and thick. Sift in flour, cocoa powder, and salt, then fold gently until just combined. Stir in chocolate chips.
- In a small saucepan, heat raspberry jam and water over low heat until smooth. Add fresh raspberries if desired and mash lightly. Let cool slightly.
- Pour ¾ of the brownie batter into the prepared pan and smooth the top. Drizzle raspberry mixture over the batter and drop remaining brownie batter in spoonfuls on top. Use a knife to swirl the layers together.
- Bake for 28–32 minutes until edges are set but center is slightly gooey. Cool completely in the pan before slicing.
- Optional: Sprinkle with extra chocolate chips or cocoa powder, and serve with vanilla ice cream or fresh raspberries.
Notes
- For a richer flavor, use high-quality cocoa powder.
- Ensure the brownies are completely cool before slicing for neat squares.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg