Ingredients
- 4 ounces Ghirardelli White Chocolate Baking Bar
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 pinch salt
- 2 large eggs, at room temperature
- 1 cup all-purpose flour
- 1/3 cup raspberry preserves
Preparation
Step 1
Heat oven to 325°F.
Spray an 8-inch square baking pan with cooking spray.
Line with parchment or wax paper, leaving the paper overhanging on two sides; spray again.
In heatproof bowl set over simmering water, melt chocolate and butter.
Stir in sugar and salt. Whisk in eggs, one at a time; beat until smooth.
Add flour and whisk just until batter is smooth.
Pour batter into prepared pan.
Place raspberry preserves in plastic bag; cut a 1/2" diameter hole in one corner to make a piping bag.
Pipe lines of raspberry preserves across top of batter; cut a knife across lines to create a marble pattern. (Or drop teaspoonfuls of raspberry preserves on top of batter in pan.
With a knife, swirl to create a marble pattern.)
Bake 35-40 minutes or until a cake tester comes out with just a few moist crumbs clinging to it.
Cool brownies completely; lift out of pan using overhanging paper as a handle and cut into 8 bars.
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