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Ultimate Chocolate Raspberry Brownies

These decadent brownies are intensely chocolatey with a fudgy center and a beautiful, tart raspberry swirl. They're surprisingly simple to make and always impress.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter plus extra for greasing pan
  • 8 oz bittersweet chocolate chopped (60-70% cacao recommended)
  • 1 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1/3 cup Dutch-process cocoa powder
  • 1/2 tsp fine sea salt
  • 1/2 cup seedless raspberry jam
  • 1 tbsp chambord or water optional, for thinning jam

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • Medium heatproof bowl
  • Saucepan (for double boiler)
  • Whisk
  • Rubber spatula
  • Fine mesh sieve
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter an 8x8-inch metal baking pan, then line with parchment paper, leaving an overhang on two sides for easy removal. In a heatproof bowl set over a pot of barely simmering water (double boiler), melt the butter and chopped chocolate together, stirring occasionally until completely smooth. Remove from heat and let cool for 5 minutes.
  2. Whisk the granulated sugar into the warm chocolate mixture until fully combined. Add the eggs one at a time, whisking vigorously for 30 seconds after each addition. This incorporates air for a crackly top. Whisk in the vanilla extract. The mixture should be thick, glossy, and slightly paler in color.
  3. Sift the flour, cocoa powder, and salt directly into the chocolate mixture. Using a rubber spatula, fold gently until just combined and no dry streaks remain. Be careful not to overmix, which can lead to tough brownies. The batter will be very thick and fudgy.
  4. Pour the brownie batter into the prepared pan, smoothing the top with your spatula. In a small bowl, stir the raspberry jam with the Chambord or water to thin it slightly. Drop spoonfuls of the jam over the brownie batter, then use a knife or skewer to swirl it gently into the top layer of batter.
  5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. The edges will be set and the top will be crackly. Let the brownies cool completely in the pan on a wire rack—this is crucial for clean slicing. Use the parchment overhang to lift them out, then cut into squares.

Notes

Chef's Tips:
• For the cleanest cuts, chill the cooled brownies for 20 minutes before slicing with a hot, clean knife.
• The most common mistake is overbaking. Pull them out when the toothpick has moist crumbs.
• Serve slightly warm with a scoop of vanilla ice cream for an incredible dessert.
Food Safety:
• Ensure eggs are fresh and at room temperature for proper emulsification.
• Cool brownies completely before covering to prevent condensation and sogginess.