Super fudgy homemade brownies with a swirl of raspberry pie filling.
Raspberries and chocolate make a fabulous combo, I hope you agree. You get the slight tang of the berries followed but decadent sweetness of chocolate. I love it! It’s so so good! These brownies are like superheros! They will hit just the right spot when craving for chocolate that just melts in your mouth hits all of a sudden. You need this recipe in your recipe box!
So how did these happen? I had about 3/4 of a cup of raspberry filling leftover from these delightful trifles, and wanted to use it in something as wonderful. And because it’s been a while since we talked about brownies (months perhaps?), I thought it would be great to marry these two together.
The brownie recipe is my new favorite. I made it with simple goals in mind: I wanted it to be utterly chocolatey and super fudgy! And I got both! It’s a keeper! These brownies will make you reach for a huge glass of milk – they are so rich and fudgy!
The ribbons of raspberry filling create sort of a glaze on the surface. You could certainly use raspberry jam in it’s place with fantastic results.
Raspberries and chocolate married together in a utterly fudgy type of brownies.
Super easy to make and very rich.
- 1 and 1/2 c semi-sweet chocolate chips or chopped chocolate
- 1 and 1/2 sticks ob unsalted butter
- 1 c granulated sugar
- 1/2 c dark brown sugar
- 2 large eggs
- 2 large egg yolks
- 3/4 c all-purpose flour
- 3/4 c raspberry pie filling ( I used Lucky Leaf Raspberry Pie FIlling) or raspberry preserves
- Line a 8"x8" or 9"x9" square pan with parchment paper. Set aside.
- Preheat oven to 350 degrees F.
- In a double boiler, melt together butter and chocolate. Stir until smooth.
- Remove from the heat and let cool slightly
- Whisk in both sugars.
- Add eggs, one at a time, whisking well after each addition.
- Add both yolks and whisk well.
- With a rubber spatula, fold in flour, but make sure not to over mix the batter.
- Pour batter into prepared pan.
- Drop raspberry pie filling by teaspoons onto the batter. Gently swirl with a knife.
- Bake brownies for 30 to 35 minutes, or until the top is crackly, shiny and when checked with a toothpick - there are few crumbs attached.
- Cool completely before cutting.
Original recipe: CrunchyCreamySweet.com
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