Description
These brownies pair a boxed chocolate mix with fresh raspberries and a swirl of raspberry jam for a quick, fruit-forward twist on a classic.
Ingredients
Scale
- 1 package prepared brownie mix (plus the eggs/oil/water the package calls for)
- 1 cup fresh raspberries (or thawed, well-drained frozen raspberries)
- 2 tablespoons raspberry jam
Instructions
- Preheat your oven to the temperature specified for an 8×8-inch pan. Grease the pan or line it with parchment and set it aside.
- Make the brownie batter following the instructions on the mix box — combine the mix with the required eggs, oil and water and stir until smooth.
- Fold the raspberries into the batter gently so they don’t break up too much.
- Pour the batter into the prepared pan and smooth the top with a spatula. Drop the raspberry jam in small spoonfuls across the surface.
- Using the tip of a knife or a skewer, swirl the jam into the batter to create pretty ribbons — don’t overmix.
- Scatter a few whole raspberries on top and press them in lightly so they stay put while baking.
- Bake until a toothpick inserted near the center comes out with moist crumbs (follow the package’s bake time as a guide, checking a few minutes early).
- Cool in the pan on a wire rack before cutting into squares so the jam sets.
Notes
- If using frozen raspberries, thaw and drain them well to avoid extra moisture.
- For cleaner slices, chill the pan briefly before cutting.