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Raspberry Brownies

Thick, fudgy brownies made with a box mix, swirled with raspberry jam and studded with fresh raspberries for an easy yet impressive chocolate dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Fudgy brownie mix plus ingredients listed on box (typically eggs, oil, water)
  • 1 cup Fresh raspberries plus extra for topping
  • 2 tablespoons Raspberry jam seedless preferred

Equipment

  • 8x8-inch baking pan
  • mixing bowl
  • Spatula
  • Butter knife

Method
 

  1. Preheat oven according to brownie box directions for an 8x8-inch pan. Spray pan generously with non-stick spray.
  2. Prepare brownie mix according to package directions, mixing until smooth and well-combined.
  3. Gently fold 1 cup raspberries into the brownie batter using a spatula.
  4. Pour batter into prepared pan and spread evenly.
  5. Drop raspberry jam in 5-6 small dollops across the top of the batter.
  6. Use a butter knife to gently swirl the jam through the top layer in a figure-eight or zigzag pattern.
  7. Press additional raspberries gently into the top of the batter.
  8. Bake according to box directions (usually 28-33 minutes), until a toothpick inserted 2 inches from the edge comes out with moist crumbs. Let cool before cutting into squares.

Notes

Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Can be frozen for up to 3 months when individually wrapped. For best texture, bring refrigerated brownies to room temperature before serving.
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