Raspberry Swirl Brownies

Raspberry Swirl Brownies

These delectable Raspberry Swirl Brownies are packed with almonds, chocolate, and fruit spread.

Raspberry Swirl Brownies
Makes about 2 dozen
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Crust
  1. 3 cups all-purpose flour
  2. 1 cup finely chopped sliced almonds
  3. 3/4 cup firmly packed brown sugar
  4. 1/8 teaspoon salt
  5. 1 cup butter, softened
Batter
  1. 1 cup butter
  2. 6 ounces semisweet chocolate, chopped
  3. 1 1/2 cups sugar
  4. 5 large eggs
  5. 1 tablespoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1/4 cup unsweetened cocoa powder
  8. 1/2 teaspoon baking powder
  9. 1 cup seedless raspberry preserves
  10. 1 cup semisweet chocolate chunks
  11. 1/2 cup sliced almonds
Instructions
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with aluminum foil, letting excess extend over sides of pan; spray foil with nonstick cooking spray.
  2. For crust: In a large bowl, whisk together flour and next 3 ingredients. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into prepared pan. Bake for 20 minutes or until lightly browned.
  3. For batter: In a medium saucepan, cook butter and chopped chocolate over low heat, stirring frequently, until chocolate is melted and smooth; remove from heat.
  4. In a large bowl, beat sugar, eggs, and vanilla with a mixer at medium speed until fluffy. In a medium bowl, whisk together flour, cocoa, and baking powder. Add flour mixture to egg mixture, beating until combined. Add chocolate mixture to egg mixture, beating until combined. Reserve 1 1/2 cups batter in a small bowl. Pour remaining batter over prepared crust.
  5. Dollop preserves by tablespoonfuls over batter in pan, and swirl with a knife to combine. Sprinkle with chocolate chunks and almonds, and dollop reserved batter by tablespoonfuls over almonds.
  6. Bake for 40 minutes or until center is set. Let cool completely. Using excess foil as handles, remove from pan, and cut into squares.
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