Dark Chocolate Chunk Raspberry Swirl Brownies

Photo by Kerry J.
Adapted from sugarcrafter.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sugarcrafter.net

Ingredients

  • 1

    stick unsalted butter, melted

  • 3/4

    cup sugar

  • 1/2

    cup packed brown sugar

  • 2

    tsp vanilla extract

  • 2

    large eggs, at room temperature

  • 1/4

    tsp sea salt

  • 1/2

    cup dark cocoa powder

  • 3/4

    cup flour

  • 3

    ounces dark (60% cacao) chocolate

  • 1/4

    cup raspberry jam

Directions

Preheat the oven to 350 degrees and spray an 8×8″ baking dish with cooking spray. In a large bowl, whisk together the melted butter and sugars. Whisk in the vanilla extract and then the eggs, one at a time. Gradually beat in the salt, cocoa powder, and flour. Fold in the chocolate chunks. Spoon the batter into the prepared dish. Drop the jam by tablespoonfuls on to the batter, and swirl in with a knife to create a marbled effect. Bake about 30 minutes. Remove to a rack to cool before serving.

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