White Chocolate-Raspberry Swirl Brownies

By MJH

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

Details

Adapted from ghirardelli.com

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.