Jelly Roll Brownies
Bring a delightful twist to your dessert table with these irresistibly rich Jelly Roll Brownies! This decadent treat layers fudgy chocolate brownie batter with a luscious spread of your favorite fruit jelly or jam, creating a stunning contrast of flavors and textures in every bite. Perfectly balanced between sweet and tangy, these brownies feature a partially baked base that holds the jam layer in place, while the top layer locks in the gooey goodness for a show-stopping presentation. A light dusting of powdered sugar adds an elegant touch, making them as beautiful as they are delicious. Ready in under an hour and serving up to 12, these brownies are ideal for satisfying your sweet tooth or impressing guests at any gathering. Try them today and enjoy a unique spin on classic chocolate desserts!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoon salt
- 0.75 cup your favorite fruit jelly or jam
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring constantly until smooth. Remove from heat and let cool slightly.
Whisk the granulated sugar and brown sugar into the melted chocolate mixture until combined. Then, whisk in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined.
Pour half of the brownie batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 8 minutes to partially set the bottom layer.
Remove the pan from the oven and carefully spread the jelly or jam evenly over the partially baked brownie layer. Be gentle to avoid mixing the layers.
Spread the remaining brownie batter over the jelly layer, making sure to cover it completely. Smooth the top with a spatula.
Return the pan to the oven and bake for an additional 17 minutes, or until the top is set but still slightly fudgy. Avoid overbaking.
Let the brownies cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift them out of the pan.
Optional: Dust the top with powdered sugar before slicing into 12 squares. Serve and enjoy!
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 484.9 g | 176% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 380.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 128 mg | 10% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
