Fudgy brownies are studded with chocolate chips and topped with raspberry preserves in these rich, decadent Raspberry Swirl Brownies, perfect for Valentine's Day or as an anytime sweet treat!
I always feel like coming up with January blog recipes leaves me in somewhat of a quandary. There's the whole healthy/New-Year's-Resolution vibe to keep in mind, of course...but on the other hand, Super Bowl and Valentine's Day are both right around the corner. So I do my best to alternate light, calorie-conscious recipes with cheesy dips and decadent chocolate treats. Life is all about balance, right? 😉
So fair warning...today's Raspberry Swirl Brownies fall squarely in the decadent chocolate treat category. Chocolate plus berries has always screamed Valentine's Day to me, but these treats are actually appropriate any time of year...any time you need dense, fudgy, to-die-for brownies with a slightly tart, fruity ribbon running through 'em, that is.
These brownies truly are to-die-for, y'all. I adapted my all-time favorite Barefoot Contessa Outrageous Brownies for this recipe...which means that right from the get-go, you can't go wrong. Ina's brownies are baked in a big sheet pan and make a giant batch, which is ideal for certain occasions, like when a party is being thrown or mass sharing is involved. But sometimes I just don't need that many addictive brownies calling to me from the kitchen counter (okay, maybe it's my hips that don't need them), so a smaller batch is a nice alternative.
I reduced the original brownie recipe to fit in two round, 9-inch cake pans. Then to make them extra-special, I swirled the tops of each pan with seedless raspberry preserves. The result is dense, fudgy brownies with a glossy, burgundy swirl that can be sliced into cute little (or BIG! I won't judge) wedges.
And best of all, this recipe is still perfect for sharing! I've started baking these Raspberry Swirl Brownies when I volunteer to make dinner -- and need a dessert -- for someone who just moved or just welcomed a new baby. One cake pan of brownies goes to the receiving family...and one pan stays at our house. It's the perfect amount of chocolate-raspberry decadence without the temptation of an enormous sheet pan of brownies.
Simply put, these brownies are GLORIOUS. Whether you're a brownie fan or a chocoholic in general, they are a must-try. They are rich and dense, but the raspberry preserves perfectly counter that richness. And if you add some fresh raspberries on top (because fruit = vitamins), you can feel justified eating a few extra bites! This may or may not be a good thing depending on how far removed you are from those aforementioned resolutions. 😉
So surprise your valentine with a pan of Raspberry Swirl Brownies! Or make them for a new neighbor...or a new mom...or your favorite teacher...or your hard-working mail carrier...or yourself! Because nothing says LOVE like ch♥colate.
More Valentine's Day Treats
- Strawberry Pretzel Chocolate Swirl Bark
- Chocolate Bread Pudding with Raspberry Sauce
- Fluffy Chocolate Fruit Dip
- Slow Cooker Chocolate Peanut Butter Fondue
Raspberry Swirl Brownies
- 1 cup 2 sticks unsalted butter
- 12 ounces semisweet chocolate chips, DIVIDED
- 3 ounces unsweetened chocolate
- 3 large eggs
- 1 tablespoon instant espresso powder, or instant coffee granules
- 1 tablespoon pure vanilla extract
- 1 cup + 2 tablespoons sugar
- 1/2 cup + 2 tablespoons flour, DIVIDED
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup seedless raspberry preserves, slightly heated and stirred until smooth
- Adjust oven rack to center position and preheat oven to 350°F. Line two 9-inch round cake pans with heavy-duty aluminum foil (up the sides and over the edges), then generously butter and flour on top of the foil.
- In the top of a double broiler (or in a large, heat-safe bowl set over a pot of simmering water), melt together the butter, 8 ounces of chocolate chips, and the unsweetened chocolate, stirring until smooth. Set aside to slightly cool.
- In a large bowl, blend together eggs, instant espresso powder, vanilla, and sugar. Slowly and gradually stir the warm butter/chocolate mixture into the egg mixture.
- In a medium bowl, whisk together 1/2 cup flour, baking powder, and salt. Blend into chocolate mixture until just combined. In a small bowl, toss the remaining 4 ounces chocolate chips with the remaining 2 tablespoons flour. Stir into the floured chocolate chips into the batter and divide the batter between the prepared cake pans. Spread the batter into an even layer in each pan. Dollop each pan with raspberry preserves and use a knife to gently swirl the preserves into the brownie batter.
- Rap the pans against the counter to remove any trapped air bubbles. Bake for 20 to 25 minutes until the center is set and a toothpick just comes out clean, taking care not to overbake. Allow to cool completely.
- Once the brownies are cool, use the foil like a sling to carefully lift them from the pan. Flatten the foil around the edges and slice each brownie round into 8 wedges using a large knife.
Adapted from Food Network