Description
Decadent Raspberry Swirl Brownies featuring a fudgy homemade chocolate base studded with semisweet chocolate chips and beautifully swirled with tangy raspberry preserves. These rich, indulgent brownies combine intense chocolate flavor enhanced by espresso powder, perfect for Valentine's Day or any special treat occasion.
Ingredients
Brownie Base
- 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
- ½ cup + 2 tablespoons all-purpose flour, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Swirl
- ½ cup seedless raspberry preserves, slightly heated and stirred until smooth
Instructions
- Prepare Pans and Preheat Oven: Adjust oven rack to center position and preheat oven to 350°F (175°C). Line two 9-inch round cake pans with heavy-duty aluminum foil extending up the sides and over the edges, then generously butter and flour the foil surfaces to prevent sticking.
- Melt Butter and Chocolate: Using the top of a double boiler or a heat-safe bowl set over simmering water, melt together the butter, 8 ounces of the semisweet chocolate chips, and the unsweetened chocolate. Stir continuously until the mixture is completely smooth. Remove from heat and allow to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, instant espresso powder, vanilla extract, and sugar until combined. Gradually and slowly stir in the warm melted butter and chocolate mixture, blending carefully to avoid cooking the eggs.
- Combine Dry Ingredients: In a medium bowl, whisk the ½ cup flour, baking powder, and salt together. Fold this dry mixture gently into the chocolate batter until just combined to keep the texture fudgy.
- Add Remaining Chocolate Chips: In a small bowl, toss the remaining 4 ounces chocolate chips with the remaining 2 tablespoons flour. Stir these coated chocolate chips into the batter to prevent sinking and ensure even distribution.
- Assemble and Swirl: Divide the batter evenly between the prepared pans, spreading into an even layer with a spatula. Dollop the slightly warmed raspberry preserves evenly over each pan. Using a knife, gently swirl the preserves throughout the batter to create a marbled effect.
- Remove Air Bubbles: Rap the pans firmly against the counter to bring any trapped air bubbles to the surface for an even bake.
- Bake: Place pans in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep brownies fudgy.
- Cool and Slice: Allow the brownies to cool completely in the pans. Once cool, use the foil edges to lift the brownies out of the pans. Flatten the foil around the edges and slice each round into 8 wedges with a large knife, serving them as beautiful individually swirled portions.
Notes
- The espresso powder deepens the chocolate flavor without imparting a coffee taste, enhancing overall richness.
- You can reduce the espresso powder if you prefer a milder flavor, but the brownies may be less decadent.
- Using heavy-duty foil and carefully buttering/flouring helps the brownies release cleanly from the pans.
- Ensure the raspberry preserves are slightly warmed and stirred smooth for easier swirling.
- Do not overbake to maintain a fudgy texture; watch closely near the minimum baking time.
