Dark Chocolate Chunk Raspberry Swirl Brownies
In line with my goal to blog more, I’m making a few changes to spruce things up around here. In all the years I’ve been food blogging, I can’t say I’ve ever actually gone “prop shopping” – I’ve always simply used the plates, silverware, and what have you that I have around the house. And while I don’t plan to accumulate so many things that I end up needing dedicated shelves for it all, I thought it would be a good idea to throw in some new, cute things. I’ve also decided to stop taking step-by-step photos of every recipe step – instead, I plan to include a few process shots for those who have always found the steps helpful. By doing that, I’m hoping I’ll be able to take better photos (since I won’t have quite so many to take) and therefore make a more helpful and beautiful blog for you, my lovely readers. I hope you enjoy the changes!
Now that that’s out of the way, on to the chocolate! Today, I’m sharing these one-bowl decadent dark chocolate brownies. These are probably the fudgiest (is that a word?) brownies I’ve ever made – even more so than these nutella crunch brownies. After baking them for 30 minutes, I had to let them cool almost completely so that I could get them out of the pan intact. I used some oversized 60% cacao chocolate chips for the chunks, although you can certainly chop up your favorite dark chocolate bar and toss in the pieces. Then, to help balance out the bitterness of the dark chocolate just a bit, I swirled in some homemade raspberry jam. Make these soon for the chocolate-lover in your life!
- 1 stick unsalted butter, melted
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1/4 tsp sea salt
- 1/2 cup dark cocoa powder
- 3/4 cup flour
- 3 ounces dark (60% cacao) chocolate
- 1/4 cup raspberry jam
Preheat the oven to 350 degrees and spray an 8×8″ baking dish with cooking spray. In a large bowl, whisk together the melted butter and sugars. Whisk in the vanilla extract and then the eggs, one at a time. Gradually beat in the salt, cocoa powder, and flour. Fold in the chocolate chunks.
Spoon the batter into the prepared dish. Drop the jam by tablespoonfuls on to the batter, and swirl in with a knife to create a marbled effect.
Bake about 30 minutes. Remove to a rack to cool before serving.
Categories: desserts & sweets