Description
Delicious and easy Raspberry Brownies made with a boxed brownie mix, fresh raspberries, and raspberry jam swirled on top for a fruity twist on a classic treat.
Ingredients
Scale
Brownie Base
- 1 box brownie mix with required ingredients listed on box
Filling and Topping
- 1 cup fresh raspberries
- 2 tbsp raspberry jam
Instructions
- Preheat Oven: Preheat the oven to the temperature specified on the brownie mix box for an 8 x 8 inch pan. Spray the pan with non-stick cooking spray and set aside.
- Prepare Brownie Mix: Prepare the boxed brownie mix according to the directions provided on the back of the box.
- Add Raspberries: Gently fold the fresh raspberries into the prepared brownie batter to evenly distribute them.
- Swirl Jam: Drop small dollops of raspberry jam on top of the brownie batter. Use the tip of a knife to swirl the jam into the batter for a marbled effect.
- Top with Raspberries: Press additional fresh raspberries on top of the batter for added texture and flavor.
- Bake: Bake the brownies according to the directions on the box, typically around 50 minutes, until a toothpick inserted near the center comes out with moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan before cutting into squares and serving.
Notes
- Use fresh or frozen raspberries depending on availability; if using frozen, thaw and drain excess juice before adding.
- For a more intense raspberry flavor, add an extra tablespoon of raspberry jam to the swirl.
- To check doneness, insert a toothpick into the center; it should come out with moist crumbs but not wet batter.
- If desired, sprinkle powdered sugar on top after baking for a decorative touch.
- Use an 8 x 8 inch pan for best thickness and baking results.
Nutrition
- Serving Size: 1 brownie (1/9th of pan)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
