Say the word “brownies” and you’ve got us hooked, and these brownies in particular are truly something else. We like to make the batter from scratch, but store-bought is A-ok with us too, for those times when you feel like taking a shortcut; either way, adding raspberry preserves to this recipe take these brownies to another level!
We like to make them as a weekend treat, but they’re perfect at any time and they’re easy to customizestick with raspberries or use any other fruit preserves you’d like! Traditional brownies will always hit the spot, but we think our fruity variety will surprise you, so check em out and enjoy!
Yields 16 brownies
- 7 oz. dark or semisweet chocolate, roughly chopped
- 1 1/4 cups sugar
- 1 cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, cubed, softened
- 3/4 cup raspberry preserves or jam
- 1/3 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- fresh raspberries, garnish
- Preheat oven to 350º F and lightly grease an 8 or 9-inch baking dish with butter or non-stick spray.
- In a medium bowl, sift together flour, cocoa powder and salt, and set aside.
- Set up a double-boiler with a heatproof bowl set over a small saucepan of simmering water. Melt dark chocolate and butter over low heat and stir until smooth.
- Remove from heat and stir in sugar, then beat in the eggs, one at a time, before adding vanilla extract.
- While whisking, gradually add flour mixture and stir until just combined.
- In a separate saucepan, heat raspberry preserves over medium-low heat until more liquid-y.
- Pour brownie batter into prepped baking dish and then drizzle raspberry preserves over the top.
Optional: use a knife to swirl jam around to create a marbled effect.
- Place brownies in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
- Remove from oven and let cool 10 minutes before serving; garnish with fresh raspberries and enjoy!
Recipe adapted from Joy Of Baking