Chocolate and Raspberry are so good together. They get to cozy up together in this deliriously easy recipe.
Just prepare some brownie batter, swirl in raspberry jam and sprinkle on chocolate chips and pecans. That’s it. You get a big pan of moist, fruity, nutty, chocolate packed brownies. I like using a brownie mix that has chocolate chips in it so that there is even more of a chocolate punch.
Raspberry Swirl Brownies
Cooking spray for greasing the pan
1 package (approximately 19 ounces) brownie mix
8 tablespoons unsalted butter, melted
1/3 cup water
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup seedless raspberry jam
1/4 cup semisweet chocolate chips
1/2 cup finely chopped pecans (optional)
1. Place a rack in the center of the oven and preheat to 350°F.
2. Lightly mist the bottom of a 13 x 9-inch pan with cooking spray.
3. Place the brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Stir with a spoon until all the ingredients are incorporated, about 50 strokes.
4. Pour the batter into the prepared pan. Drop the raspberry jam by teaspoonfuls onto the batter, and swirl the jam into the batter using a knife. Scatter the chocolate chips and the pecans over the top.
5. Bake for 25 minutes or until the brownies have formed a crust and feel firm.
6. Cool completely on a wire rack before cutting into squares.
Note: The brownies, covered with plastic wrap or aluminum foil, will keep at room temperature for up to 3 days or in the refrigerator for up to 1 week. They can be frozen, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.
Makes 24 squares
Recipe from Chocolate From The Cake Mix Doctor by Anne Byrn
This beautiful song of hope is both short and sadly sweet.
Check out Super XX Man on his Website where you can learn of an upcoming show in San Francisco. You can buy the music here (and he has A LOT of music in his 21 year career…all really good and worth having a listen to).