Brownies With Raspberry Jam Swirl 16.000

Goran Kosanovic for The Washington Post

Jan 27, 2017

These not-too-sweet brownies from an easy batter rely on cocoa powder and don’t require you to melt chocolate (meaning no double boiler or questions about cacao percentages). The raspberry jam can be replaced by another flavor of jam or by nut butter (such as fig jam, cherry preserves, orange marmalade, peanut butter or almond butter).

You can, of course, just leave the brownies plain.

Make Ahead: The brownies can be stored in an airtight container for up to 3 days at room temperature (or in the refrigerator, which will make the texture fudgier).


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings

Ingredients
  • 2 large eggs, lightly beaten
  • 3/4 cup sugar
  • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 2 tablespoons strongly brewed coffee or espresso, at room temperature
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened cocoa powder (may use Dutch-process)
  • 1/2 cup flour
  • 1/4 cup raspberry jam (may substitute any flavor jam or peanut butter)

Directions

Preheat the oven to 325 degrees. Spray an 8-inch square pan with baking spray (flour and oil), and then line it with parchment paper (two overlapping rectangles work well) so that there’s enough paper left hanging over the edges. Spray the parchment in the pan as well.

Combine the eggs and sugar in a mixing bowl and whisk for about 2 minutes, until thick and pale yellow. Whisk in the melted butter, vanilla extract, coffee or espresso and salt. Add the cocoa powder and flour, stirring until just incorporated.

Pour the batter into the prepared pan, spreading it evenly. Dollop the jam evenly over the batter. Use a skewer or the tip of a paring knife to swirl the jam into the batter a little bit. The goal is for the brownies to have bites of jam, not to have raspberry jam-flavored brownies (meaning don’t stir it in completely, just swirl it).

Bake for about 30 minutes or until set throughout (test by jiggling the pan) and a toothpick inserted in the center comes out with only a few wet crumbs and not raw batter (try to avoid inserting the tester into a raspberry swirl). Let the brownies cool in the pan for at least 15 minutes; then lift the brownies out of the pan and let them cool completely, if you can bear it, and cut into 16 even squares.

Serve at room temperature.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kathleen O’Boyle.

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