Fudgy brownies are studded with chocolate chips, topped with raspberry preserves, and sliced into wedges in these rich, decadent Raspberry Swirl Brownies, perfect for Valentine's Day or as an anytime sweet treat!
1/2cupseedless raspberry preservesslightly 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.
The espresso powder gives the brownies a deeper, richer, chocolate flavor, as opposed to making the brownies taste like coffee. You may reduce the amount used if you wish, but when I've tried doing so, I didn't think the brownies tasted as decadent.