- 2 sticks butter (1 cup)
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 3/4 cup dark cocoa powder (I love to use 1/4 cup King Arthur Flour's black cocoa and 1/2 cup regular cocoa powder)
- 1/2 teaspoon instant espresso powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup raspberry preserves (I prefer Bonne Maman)
- 1 pint fresh raspberries
- 1 bar chopped chocolate (I used Theo Chocolate's Raspberry Chocolate Bar)
- Preheat oven to 350 F.
- Spray a 13x9x2 inch pan with non-stick spray or smear with butter. Place a wide strip of parchment so that it overhangs on the long sides of the pan. Set pan aside.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- Melt butter by placing it in large glass mixing bowl and microwaving for about 1 minute, alternatively you could place butter in saucepan and melt over medium-high heat on stove, transfer to large mixing bowl once melted and proceed with recipe.
- When butter is melted and still hot, add cocoa powder and espresso powder and whisk to combine.
- Next, whisk in vanilla, sugar, and eggs until thoroughly combined.
- Toss your whisk in the sink and grab a wooden spoon or silicone spatula.
- Add dry ingredients to the wet mixture and stir until you don't see flour anymore. Make sure to get the bottom and sides of your bowl really well.
- Spread about half of the mixture into the prepared pan.
- Place little blobs of jam around, avoiding the edges. Then add a sprinkling of fresh raspberries and chocolate chunks, reserving some for the top.
- Add the remaining brownie batter on top and spread as evenly as you can. It will even out in the oven so don't get too crazy.
- Add more blobs of jam, and using a chopstick or butter knife, swirl the jam around making sure not to get too close to the edges. If the jam gets too close to the edge, it could cause the brownies to stick to the pan making for a big mess later.
- Add fresh berries and chocolate chunks on top. I like to add the berries so that each sliced brownie will have one, so if you plan to cut these in 12, imagine where you'll be slicing, and add 12 raspberries evenly spaced, same for if you plan to cut 24 smaller brownies. You don't have to do it this way, I just think it makes for the prettiest presentation.
- Bake in preheated oven for 30-35 minutes. I let mine go the full 35 to avoid any sinking in the middle, but if you want them extra gooey, take them out at 30.
- Let Raspberry Jam Brownies cool completely before slicing, I even placed mine in the fridge so I could get really neat slices (for pictures, of course). Once cooled, you can use the parchment paper to lift them out of the pan to a cutting board and make really nice, neat slices.
- But if you want to serve them warm, I suggest you forget slicing them. Just grab a big spoon and scoop them into bowls, top with really good ice cream and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
Keywords: raspberry jam brownies, raspberry brownies