Description
These decadent raspberry swirl brownies are rich, fudgy, and perfectly balanced with a tart raspberry swirl that enhances the deep chocolate flavor. They’re as beautiful as they are delicious, making them ideal for any occasion.
Ingredients
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup (85g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (150g) raspberry jam
- 1/4 cup (30g) fresh raspberries (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth.
- Remove the pan from heat and whisk in the sugar until fully combined.
- Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Sift in the flour, cocoa powder, and salt, then stir until just combined.
- Pour the brownie batter into the prepared pan and smooth the top.
- Warm the raspberry jam slightly, then drop spoonfuls over the batter. Use a knife or skewer to gently swirl the jam through the batter.
- Scatter fresh raspberries on top, if using.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before slicing.
Notes
- Do not overmix the batter after adding dry ingredients to maintain fudginess.
- Warming the jam makes swirling easier and creates cleaner patterns.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well for up to 2 months.
Nutrition
- Serving Size: 1 small brownie
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
