Simply marbling these fudgy brownies with seedless raspberry jam is a complement to their chocolate flavor.
1/2 cup Land O Lakes® Butter
2 ounces unsweetened baking chocolate
1 1/4 cups sugar
1 teaspoon vanilla
2 large Land O Lakes® Eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup seedless red raspberry jam
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder, and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread brownie mixture into prepared baking pan. Dollop tablespoonfuls of raspberry jam onto brownie mixture; swirl with knife.
Bake 25-33 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.
- To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.
- Reduce baking temperature by 25°F, if using dark or nonstick baking pan.
- To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake 35-40 minutes or until brownies just begin to pull away from sides of pan.
- For the most tender brownies, stir brownie mixture until just smooth. Do not over-mix.
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