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Raspberry Swirl Brownies


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  • 1 package brownie mix
  • 8 TBLS butter melted
  • 1/3 cup water
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup seedless raspberry jam
  • 1/4 cup semi-sweet chocolate chips
  • 1/2 finely chopped pecans or walnuts (optional)



Step 1

Place rack in center of oven and preheat oven to 350 degrees. Lightly mist bottom of 13x9 inch pan with veg spray. Set aside. Place brownie mix, melted butter, water, eggs, and vanilla in large mixing bowl. Stir until all ingredients are mixed and the batter lightens in texture, about 50 strokes. Pour batter into prepared pan smoothing batter with a rubber spatula. Drop the raspberry jam by the teaspoons onto the batter and with a dinner knife swirl the jam into the batter. Scatter the chocolate chips and nuts evenly over the top. Place pan in oven and bake until the outer 2 inches have formed a crust and feels slightly firm, 23-27 minutes. Remove pan and place on cooling rack. Cool 30 minutes. Slice and serve. These brownies can be frozen. Wrap in foil and freeze up to 6 months. Thaw on counter top overnight before serving.

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