Thursday, January 3, 2008
Raspberry Swirl Brownies
The raspberry swirl brownie recipe features a layer of raspberry jam and chopped pecans sandwiched between two layers of rich cocoa batter! This taste combination has become popular in birthday and wedding cakes, but is also great with brownies!
3/4 cup all-purpose flour
3/4 cup unsweetened baking cocoa powder
1/4 teaspoon salt
1 stick (1/2 cup) salted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 large eggs, divided
2 teaspoons vanilla extract
1/2 cup chopped pecans
2/3 cup seedless raspberry jam
1 2/3 cups swirled semisweet and white chocolate chips
Preheat oven to 350 degrees F.
Lightly grease an 8 x 8 x 2-inch baking pan; set aside.
In a small bowl, whisk together the flour, cocoa, and salt; set side.
In a large bowl, with an electric mixer beat together butter, brown sugar, granulated sugar, and vanilla extract until creamy.
Add 2 eggs, one at a time, mixing well after each one.
Gradually beat in flour mixture.
Spread 1 cup of batter into prepared pan.
Sprinkle chopped pecans over batter.
Stir jam until smooth. Drizzle over pecans.
Beat remaining egg into reserved batter.
Stir in 1 cup of swirled chocolate chips.
Spread batter carefully over top of jam layer..
Sprinkle remaining swirled chips over top.
Bake for 30-33 minutes or until center is set. Cool completely before cutting onto bars.
Makes 16 brownies.