Description
Rich, fudgy brownies swirled with tangy raspberry preserves and studded with creamy white chocolate for a bakery-style treat. Perfectly balanced between sweet and tart with a soft, indulgent texture.
Ingredients
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup white chocolate chips or chunks
- ⅓ cup raspberry preserves or jam
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth and glossy.
- Add the granulated sugar and brown sugar, whisking until fully combined.
- Whisk in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the flour and salt just until no dry streaks remain. Do not overmix.
- Stir in most of the white chocolate chips, reserving a small handful for the top.
- Pour the brownie batter into the prepared pan and spread evenly.
- Spoon small dollops of raspberry preserves across the surface of the batter.
- Use a knife or skewer to gently swirl the raspberry preserves into the batter, creating a marbled effect.
- Sprinkle the remaining white chocolate chips over the top.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly soft.
- Allow brownies to cool completely in the pan before slicing and serving.
Notes
- Do not overmix the batter to keep brownies tender and fudgy.
- Use high-quality cocoa powder and white chocolate for best flavor.
- Chill before slicing for cleaner cuts.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Raspberry jam can be substituted with strawberry or cherry preserves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
