Raspberry Swirled Brownies
Indulge in the decadence of Raspberry Swirled Brownies, where rich, fudgy chocolate meets the bright, tangy sweetness of raspberry preserves. These irresistible treats combine melted bittersweet chocolate and a touch of cocoa powder for a deeply chocolatey base, while delicate swirls of fruity preserves create a stunning marbled effect. Ready in under an hour, this easy recipe is perfect for beginners and seasoned bakers alike. Each bite strikes the perfect balance of sweetness and tartness, with an optional garnish of fresh raspberries to elevate both flavor and presentation. Whether for a special occasion or everyday dessert cravings, these raspberry brownies will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 8 ounces Bittersweet chocolate
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.5 cup Raspberry preserves
- 0.25 cup Fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan. Line the pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsalted butter and bittersweet chocolate together over low heat, stirring occasionally. Once smooth, remove from heat and let it cool slightly.
In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until smooth and creamy.
Slowly pour the slightly cooled chocolate mixture into the sugar and egg mixture, stirring constantly until well blended.
Sift the all-purpose flour, cocoa powder, and salt into the wet ingredients and gently fold them together until just combined. Do not overmix.
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
Add dollops of raspberry preserves on top of the brownie batter, about a teaspoon at a time. Using a knife or toothpick, gently swirl the preserves into the brownie batter to create a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Allow the brownies to cool completely in the pan, then lift them out using the parchment paper overhang. Cut into 12 squares.
Optional: Garnish each brownie with a fresh raspberry for an extra touch of flavor and presentation. Serve and enjoy!
Nutrition Facts
Calories |
3872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 640.6 g | 233% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 494.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 423 mg | 33% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 2712 mg | 58% | |
*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.
