Chocolate Raspberry Brownies
Superbowl Sunday is over, which means…. it’s almost Valentines Day! 😉 What is more Valentine’s Day-ish than chocolate? Nothing!!! So, brownies= the perfect V-day’s dessert for you and your special someone. Unless, you’re single like us, then they’re good just to eat at midnight when you think nobody will notice (or maybe for breakfast).
Either way you eat these, they’re delicious and you won’t be disappointed! Now, not only are these chocolate brownies, but their even more special: Chocolate Raspberry Brownies. The raspberry adds that red color that everyone associates with valentine’s day. And who can say no to getting a little more into the spirit of this so called “holiday”.
Here are some notes about this recipe:
We used seedless raspberry jam. Make sure the jam that you buy is seedless, as you don’t want seeds in your brownies. Don’t overbake your brownies. We overbaked our first batch and had to make some more so that we could get good pictures of them for this post, so don’t be like us! Also, we put some coloring into our brownies to give it a deeper red color. This isn’t necessary, it won’t change the flavor at all, but we thought that it made them look more raspberry-er, and it was better for pictures. 🙂
If you want easy clean-up and you want your brownies to come out of the pan a lot easier, we recommend that you line your pan with parchment paper, then the brownies will just pop out.
Now for this recipe, you use your favorite brownie recipe (or a brownie box mix), for a 9×13 in pan, and then just swirl in the raspberry brownie. Want to watch how to swirl it in and make it? Check out our video!
- 4 Tbsp. butter, melted
- 1 egg
- 1 tsp. vanilla
- 3/4 cup brown sugar
- 3/4 cup + 2 Tbsp. flour
- 1/2 tsp. salt
- 1/4 cup seedless raspberry jam
- Mix melted butter and brown sugar.
- Add eggs and vanilla.
- Mix in raspberry jam
- Stir in dry ingredients.
- Swirl into all ready prepared brownie mix.
- Bake according to brownie directions (it may take longer, because there is more brownie). Note: we baked ours for about 45 min