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Brownies with Raspberry Jam

Adapted from Epicurious
Prep Time 15 mins
Cook Time 18 mins


  • 10 tablespoons butter melted
  • 1 ¼ cup granulated sugar
  • ¾ cup unsweetened cocoa powder sifted
  • ¼ teaspoon salt
  • ½ teaspoon vanila extract
  • 2 large eggs
  • ½ cup all purpose flower sifted
  • ¼ cup raspberry jam optional


  • Preheat oven to 325 degrees. Grease and flour an 8 inch square baking pan.
  • Melt butter and pour into large mixing bowl. Add sifted cocoa and sugar. Stir to combine.
  • Add salt, vanilla, and eggs. Stir until well-incorporated.
  • Finally add sifted flour and stir until just incorporated. Batter will be thick.
  • Spoon batter into baking pan and spread out evenly using a spatula.
  • Heat raspberry jam in microwave for about 30 seconds. Using a spoon, place several dollops of jam evenly over the brownie batter. Using a toothpick, swirl jam to distribute.
  • Bake for 20-25 minutes. Allow to cool on baking rack before serving.