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A delicious plate of Raspberry Brownie

Raspberry Brownie

Indulge in this rich and fudgy raspberry brownie. The sweet and tangy raspberry jam swirls complement the deep chocolate flavor perfectly.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 409
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Mixture
  • 142 g semisweet chocolate coarsely chopped
  • 113 g unsalted butter cubed
Brownie Batter
  • 14 g unsweetened cocoa powder
  • 200 g sugar
  • 1 tsp vanilla extract
  • 3 pieces eggs
  • 96 g all-purpose flour
  • 0.25 tsp salt
  • 180 ml raspberry jam

Equipment

  • 8x8 baking pan
  • Double Boiler

Method
 

  1. Preheat your oven to 350 degrees F.
  2. Spray an 8x8 baking pan with cooking spray. Set aside.
  3. Create a double boiler by placing a large heatproof bowl over a pan of simmering water. The bottom of the bowl should not touch the water.
  4. Add the chocolate and butter to the bowl and melt. Remove from the heat and whisk in the sugar and cocoa powder.
  5. Whisk in the vanilla extract and eggs, one at a time, beating after each addition.
  6. Stir in the flour and salt.
  7. Pour the brownie batter into the prepared pan and level with a spatula.
  8. Place spoonfuls of jam evenly across the top of the brownie batter. Use a toothpick or wooden skewer to swirl the jam into the batter.
  9. Bake for 35 minutes or until a toothpick inserted near the center comes out clean.
  10. Remove from the oven and allow to cool before serving.

Notes

For a more intense raspberry flavor, try using fresh raspberries along with the jam. Serve warm with a scoop of vanilla ice cream for an extra treat.