Raspberry Brownies Thick Fudgy
Indulge in these rich and fudgy brownies featuring tart raspberries for a delicious treat that’s simple to make and perfect for any occasion.
Ingredients
Brownie Ingredients
- 1 box box brownie mix Follow package instructions for the specific brand
- 2 large Eggs As directed on the packaging
- ½ cup Oil As directed on the packaging
- ¼ cup Water As directed on the packaging
- 150 grams Fresh raspberries Use ripe and firm for best results
- 30 grams Raspberry jam For swirling into the brownie batter
Instructions
Preparation
- Gather all your ingredients and pre-measure the raspberries and jam for easy access.
- Preheat your oven to 180°C (350°F) according to the brownie mix packaging instructions.
- Lightly coat a 20 x 20 cm baking pan with non-stick spray.
- In a mixing bowl, combine the brownie mix with specified eggs, oil, and water, stirring until well combined without overmixing.
- Gently fold in 100 grams of fresh raspberries into the brownie batter.
- Pour the brownie batter evenly into the prepared pan.
- Drop small dollops of raspberry jam over the surface of the brownie batter and use a knife to swirl it lightly.
- Carefully distribute the remaining raspberries across the surface and gently press them into the brownie mix.
Baking
- Place your prepared pan in the preheated oven and bake for 25-30 minutes, checking early. Insert a skewer into the center; it should come out with fudgy crumbs.
- Once baked, allow the brownies to cool completely in the pan before slicing into portions.
Notes
Store in an airtight container with parchment paper between layers for up to a week in the refrigerator. Can be frozen for up to three months.