These Raspberry Jam Brownies bring a fruity twist to a classic fudgy brownie. The flavors of chocolate and raspberry come together so well, and it only takes one extra ingredient to make a standard brownie something new.
Looking for more brownie recipes? Check out my Fudgy Brownies and Peanut Butter Brownies.
Start by melting the butter and chopped semi-sweet chocolate until completely melted and combined. While it’s still warm, vigorously whisk in the sugar for about 1 minute. Add the eggs and vanilla and whisk until combined.
Add the flour, cocoa powder, and salt to the wet ingredients and mix until combined. Pour the batter into a 8″x8″ baking pan that is lined with parchment paper. Drop small dollops of raspberry preserves on top, and use the tip of a knife to swirl it around the batter.
Bake at 350° F for around 35 minutes. The Raspberry Jam Brownies are done when a toothpick inserted in the center comes out with a few crumbs. Place the pan on a wire rack to cool, and allow the brownies to cool completely before removing from the pan.
Some ingredients notes
Raspberry Jam – Raspberry is one of my favorite flavors of jams, but try out whichever flavor you have or like best.
Tips
- Throw in some chocolate chips too if you want these to be extra chocolatey!
- Feel free to eyeball the dollops of jam. Add less if you want less, test out adding more if you want more.
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Raspberry Jam Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies 1x
Description
These Raspberry Jam Brownies bring a fruity twist to a classic fudgy brownie. The flavors of chocolate and raspberry come together so well, and it only takes one extra ingredient to make a standard brownie something new!
Ingredients
- 1 cup unsalted butter
- 2 ounces of a semi-sweet chocolate bar, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1/2 teaspoon salt
- ~1/4 cup raspberry preserves
Instructions
- Grease and line a 8″x8″ baking pan with parchment paper and preheat the oven to 350° F.
- In a large (microwave safe) bowl, add the butter and chopped semi-sweet chocolate bar. Melt in the microwave in 15-20 second intervals, stirring between each set.
- Once completely melted, add the sugar and vigorously whisk for 30-60 seconds.
- Add the eggs and vanilla and whisk until combined. Then add the flour, cocoa powder, and salt and mix until combined.
- Pour the batter into the baking pan. Drop small dollops of raspberry preserves on top of the brownies. Use the tip of a knife to swirl the preserves around the brownie batter.
- Bake for around 35 minutes. The brownies are done when a toothpick inserted in the middle comes out with a few crumbs (not liquid batter, but also not completely clean).
- Let cool and then remove from the pan to cut and serve.