Description
Ultra-fudgy brownies studded with fresh raspberries and chocolate chips. Rich chocolate base with tart raspberry bursts in every bite.
Ingredients
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- 1 box brownie mix (plus whatever the box calls for: eggs, oil, water)
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- 1 cup fresh raspberries
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- 2 tablespoons raspberry jam
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- Additional fresh raspberries for pressing into the top
Instructions
Preheat your oven to whatever temperature the brownie box tells you to use for an 8×8-inch pan (usually 325 to 350°F). Spray your pan really well with non-stick spray or line it with parchment paper that hangs over two sides, which makes lifting the brownies out so much easier later.
Prepare your boxed brownie mix exactly like the directions on the back tell you, using whatever eggs, oil, and water measurements it calls for. Mix it just until everything comes together and you don’t see dry mix anymore, but don’t beat it to death or your brownies will be tough instead of fudgy.
Gently stir one cup of fresh raspberries into your brownie batter, being careful not to smash them up too much. You want some to stay mostly whole so you get those nice pockets of fruit throughout the brownies instead of just pink-tinted chocolate.
Pour the raspberry-studded batter into your prepared pan and spread it out evenly with a spatula, making sure to get it into all the corners. Drop small spoonfuls of raspberry jam randomly across the top of the batter, about 6 to 8 dollops total. Use the tip of a butter knife or a toothpick to swirl the jam through just the top layer of batter, creating pretty marble patterns.
Press additional fresh raspberries into the top of the batter, spacing them out so every brownie square will get at least one or two berries. They’ll sink slightly as they bake, which is perfect and looks beautiful.
Slide your pan into the preheated oven and bake for however long the box directs, checking a few minutes early since ovens vary. The brownies are done when the edges look set and start to pull away from the pan, but the center still jiggles just slightly. A toothpick poked in the middle should come out with fudgy crumbs, not wet batter, but definitely not clean either.
Let the brownies cool completely in the pan on a wire rack before you even think about cutting them. This takes at least an hour, maybe two, and I know it’s torture to wait. But warm brownies fall apart into a crumbly mess, while cooled brownies cut into perfect, fudgy squares.
Notes
Don’t overbake – brownies should be fudgy, not cakey. If using frozen raspberries, don’t thaw them first. Store in airtight container in refrigerator due to fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American