Description
Rich, fudgy chocolate brownies swirled with sweet raspberry preserves and studded with creamy white chocolate chips for a bakery-style treat.
Ingredients
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips or chunks
- 1/3 cup raspberry preserves or jam
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk melted butter and cocoa powder until smooth.
- Add granulated sugar and brown sugar, whisking until combined.
- Whisk in eggs one at a time, then stir in vanilla extract.
- Fold in flour and salt just until no dry streaks remain.
- Stir in most of the white chocolate chips, reserving some for topping.
- Pour batter into the prepared pan and spread evenly.
- Spoon raspberry preserves over the batter.
- Use a knife or skewer to swirl the preserves into the batter.
- Sprinkle remaining white chocolate chips on top.
- Bake for 30–35 minutes until edges are set and center is slightly soft.
- Cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep brownies fudgy.
- Use high-quality cocoa powder for deeper flavor.
- Swap raspberry preserves with strawberry or cherry for variation.
- Store in an airtight container at room temperature for up to 3 days.
- Chill before slicing for cleaner edges.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
