These dark chocolate brownies are not overly sweet, but they are very chocolatey and fudgy, with nice crisp edges. At their heart, partially melded with the brownie is a little pocket of raspberry jam to offset the strong chocolate flavor. These go really well with vanilla ice cream, and served with fresh raspberries would make a wonderful Valentine’s dessert!
- 12 ounces dark chocolate (70 percent cocoa), chopped
- 1/2 cup (1 stick) butter, cut into 8 slices
- 3 large eggs, at room temperature
- 1 cup granulated white sugar
- 1 tsp pure vanilla extract
- 3/4 cup white all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup minus 1 TBSP raspberry preserves (I use Bonne Maman), whisked with 1 TBSP boiling hot water
- Preheat the oven to 350f, and line an 8″ square pan with kitchen foil. Grease or spray the sides and bottom of the pan.
- In a large heat-proof measuring jug or bowl, add half the butter, then the chocolate, then the rest of the butter.
- Heat at 70 percent power for 60 seconds, whisk and then 30-second bursts, stirring in-between. Continue until you have a smooth mixture. Cool until just warm, but still whiskable.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla until frothy. Gently stir in the melted chocolate.
- Whisk together the flour, baking powder, and salt and then fold into the ingredients until just combined, and no pockets of dry ingredients remain.
- Pour the batter into the prepared pan, then dollop the batter evenly with teaspoons of the prepared raspberry jam. Use a skewer or similar item to gently swirl the jam into the batter without letting it touch the bottom. Don’t over swirl, just a few per dollop is fine.
- Bake for about 30 to 35 minutes in the middle of the preheated oven. The center may look just a tiny bit wobbly, and that is ok. Take them out of the oven and leave to cool in the pan on a cooling rack until they are at room temperature.
- For best results, remove the brownies by lifting with the foil. Place them foil and all onto a cutting surface, and use a large sharp knife.
- Store at room temperature loosely covered for up to 4 days. In the fridge for a week, or freeze for up to a month.
Makes 16 Brownies
- This recipe is only as good as the ingredients that go into it. If you use cheap chocolate and preserves, you’ll get a cheap tasting brownie.
- I sometimes add 1/2 cup of sweet desiccated coconut shreds to the batter and a 1/2 teaspoon of coconut extract along with the vanilla.
- You could also swirl these with Nutella, or even nut butter.
- You can make these with semi-sweet (65 percent cocoa), leave out the jam, and bake for 30 minutes for a very fudgy brownie.