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Chocolate-Raspberry Brownies

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


Recipe Introduction

"To add variety to your brownies, try swirling peanut butter or sweetened cream cheese into the batter in place of the jam in step two."

List of Ingredients

â—¦ ½ cup unsalted butter
â—¦ 4 ounces unsweetened chocolate, finely chopped
â—¦ 3 eggs
â—¦ 1 ½ cups sugar
â—¦ ¼ teaspoon salt
â—¦ 1 teaspoon pure vanilla extract
â—¦ ¾ cup flour
â—¦ ½ cup seedless raspberry jam or preserves


Recipe

Melt the butter and chocolate:
Preheat the oven to 325° F. Butter a 9-inch square baking pan. In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring often, just until melted. Remove from the heat and let cool slightly.

Mix the batter:
In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended. Whisk in the chocolate mixture until well combined. Add the flour and whisk just to incorporate. Spread the batter in the prepared pan. Spoon the raspberry jam in dollops over the batter, then run a knife through the batter a few times to create a marbled effect.

Bake the brownies:
Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs still clinging to it, about 30 minutes. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into squares and serve.

Makes 16 brownies