- 10 Minutes
- 40 Minutes
- Makes 9 Large Brownies or 16 Small Brownies.
For the best flavor, use fresh raspberries in this recipe of Chocolate Brownies with Raspberry Chunks.. Mix them into your brownie mix and bake. Top off the warm brownies with fresh raspberries too!
- Spray an 8x8 baking dish with baking spray, then line with parchment paper. Set aside until ready to use.
- Preheat oven to 350 degrees.
- In a medium saucepan, melt the butter over very low heat. Whisk in the cocoa, then remove the pan from the heat.
- Stir in the sugar 1/4 cup at a time until fully blended. Once the batter is cooled down, whisk in the eggs one at a time.
- Stir in salt and vanilla, then flour and baking powder. Stir in the chocolate chips and fresh raspberries.
- Pour the brownie mixture into the prepared baking dish. Add a few spoonfuls of raspberry preserves to the top of the brownies, about one spoonful near near corner. Use a knife to spread the preserves in a “swirled” design across the top of the brownies, cutting a little into the brownie mixture to mix it in, too.
- Bake at 350 F for 40-45 minutes, until the center is set and cooked through.
- Allow the brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool for another five minutes. Slice and serve warm!