Raspberry Brownies II

These chocolate brownies are made with melted chocolate, chocolate chips folded in and raspberry jam swirled in the batter.


24 servings


16 tablespoons (2 sticks) unsalted butter, cut into pieces
4 ounces semisweet chocolate, chopped
2 cups granulated (white) sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup seedless raspberry jam


Preheat the oven to 350°F (177°C). Line a 13 x 9-inch baking dish with foil, leaving a 2-inch overhang on each short side. Mist with cooking spray.

In a large pan over low heat, melt butter and semi-sweet chocolate, stirring often. Transfer to a bowl and let cool for 10 minutes. Whisk in sugar, eggs and vanilla, then stir in flour and salt until just combined. Fold in chocolate chips. Pour batter into baking dish. Spoon jam into a small bowl and stir vigorously to loosen. Drizzle jam evenly over batter and swirl in lightly with a spoon. Bake until the top has set and a toothpick inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire cooling rack.

When completely cooled, run a knife around edges without foil. Using foil handles, lift brownies out of pan, place on a cutting board and peel off foil. Cut into 24 squares, then cut squares in half on the diagonal.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 40 minutes


Store in an airtight container at room temperature.

Nutritional Information

Amount per serving: Calories: 125; Fat: 6 g; Saturated fat: 4 g; Protein: 1 g; Carbohydrate: 17 g; Fiber: 1 g; Cholesterol: 26 mg; Sodium: 19 mg

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