Ingredients for Fudgy Raspberry Brownies
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How to Make Fudgy Raspberry Brownies
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan or line it with aluminum foil, leaving a 1-inch overhang on the sides for easy removal.
- In a medium microwave-safe bowl, combine 1 cup (2 sticks) unsalted butter and 12 ounces of unsweetened chocolate.
- Microwave on high for 1 minute, stir, then microwave in 30-second intervals, stirring until completely smooth and melted.
- Set aside to cool slightly.
- In a large bowl, combine 2 cups granulated sugar, 4 large eggs, and 1 teaspoon vanilla extract.
- Beat at medium speed until light and fluffy (about 3 minutes).
- Gradually add the melted chocolate mixture to the wet ingredients, beating until well combined.
- Reduce speed to low. Add 1 ½ cups all-purpose flour and ½ teaspoon salt.
- Beat until just combined, being careful not to overmix.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, stir 1 cup raspberry jam until smooth.
- Drop tablespoonfuls of jam evenly over the batter.
- Swirl the jam through the batter using a knife or toothpick for a marbled effect.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- For the ganache: In a 1-quart saucepan, heat 1 cup heavy whipping cream over medium heat until it just begins to simmer.
- Remove from heat and add 8 ounces of semi-sweet chocolate, chopped.
- Stir with a whisk until the chocolate is completely melted and the ganache is smooth and glossy.
- Spread the ganache evenly over the cooled brownies.
- Once the frosting has set, lift the brownies from the pan using the foil overhang (if used) and cut into bars.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
26g
Carbs
7g
