Ingredients

1 stick unsalted butter
4 ounces unsweetened chocolate, chopped
3 eggs, room temperature
cups granulated sugar
¼ tsp salt
1 tsp vanilla extract
¾ cup all-purpose flour
½ cup raspberry jam or preserves

Dark Chocolate Raspberry Brownies

It’s February, and like any dutiful blogger I’ve crafted a post for the perfect Valentines Day treat to make for friend or lover! But if I’m being honest, by mind is so far away from the girly glam of Valentine’s Day this year. Between the state of our country and my own hectic race towards the altar (60 more days!), I haven’t had time to give this holiday of love much thought.

However thinking about it now, it seems that a day to pause and celebrate love is much needed in our country and the world. Not the commercialized frenzy that we traditionally associate Valentines Day with, but a real moment where we stop and think about who and how we love, and whether we take the time to love enough. I could write on about what that means to me, and what it could mean to you, but the world is so full of words right now. So instead, let me share a recipe with you. Because sharing food is a great way to love.

Chocolate and fruit are a classic combination for Valentine’s Day. These dark chocolate brownies are decadently rich with a lovely balance of tartness from the raspberry jam. Dense and chewy, these are the sort of brownies that are more akin to fudge than cake and they come together in just one bowl! Cutting them into hearts is adorable, but really more of a pain then they are worth. I suggest simply cutting them into squares, because once you’re eating them you won’t care what shape they came in originally. Make a batch of these and use this holiday to spread some much needed love.

Dark Chocolate Raspberry Brownies | Oh She Swooned Dark Chocolate Raspberry Brownies | Oh She Swooned Dark Chocolate Raspberry Brownies | Oh She Swooned Dark Chocolate Raspberry Brownies | Oh She Swooned

Ingredients

1 stick unsalted butter
4 ounces unsweetened chocolate, chopped
3 eggs, room temperature
cups granulated sugar
¼ tsp salt
1 tsp vanilla extract
¾ cup all-purpose flour
½ cup raspberry jam or preserves

Recipe

  1. Preheat your oven to 350°F and line a 9x9" baking pan with parchment paper.
  2. In 30 second increments, microwave your butter and chocolate in a large microwave safe bowl, stirring well each time, until chocolate and butter have completely melted and mixture is smooth.
  3. Whisk in sugar, and then eggs one at a time. Make sure your eggs are room temperature as this will help with the marbling of the jam in later steps. Whisk in salt and vanilla extract.
  4. Gently stir in flour being careful not to over mix. Stir until just combined.
  5. Pour batter into prepared baking pan. Microwave your jam for about 30 seconds or until warm, but not hot, to touch.
  6. Dollop scoops of jam over batter and then marble the jam into the batter by dragging the knife first up and down in even rows and then left to right. Only do this once or the jam will mix into the batter change the consistency and bake time.
  7. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean of chocolate.
  8. Let cool in pan for 20-30 minutes.
  9. Remove from pan, slice and enjoy!
Dark Chocolate Raspberry Brownies | Oh She Swooned

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