Fudgy Raspberry Swirl Brownies

Jan Scott's Fudgy Raspberry Swirl Brownies
Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Prep Time
15 min
Cook Time
40 min
12 Brownies

My friend Tess is a mentor to me in many ways. She’s a few years ahead of me in both her career and her parenting journey, and I’ve sought out her advice and wisdom more times than I can count. When I mentioned in passing that I wanted to include another chocolate-based recipe in Oven to Table, she immediately texted me a photo of a handwritten recipe in scrolling cursive titled “My Raspberry Swirl Brownies.” I promptly baked them and think you should, too. A dessert (and a friend) doesn’t get any easier, or sweeter, than this.



cup (125 mL) butter
1 ½
cups (375 mL) semi-sweet chocolate chips, divided
large eggs
cup (250 mL) granulated sugar
tsp (5 mL) vanilla bean paste or pure vanilla extract
cup (170 mL) all-purpose flour
Pinch of salt
cup (125 mL) raspberry jam


Step 1

Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square baking pan and line with parchment paper, leaving a 2-inch (5 cm) overhang on 2 sides of the pan.

Step 2

In a medium microwave-safe mixing bowl, melt the butter and 1 cup (250 mL) chocolate chips as follows. Heat in the microwave on medium-high for 1 minute. Remove the bowl from the microwave and stir. Repeat heating at 15- to 20-second intervals, stirring in between, until the mixture is completely melted and smooth.

Step 3

Whisk in the eggs, sugar, and vanilla until well blended. Using a rubber spatula, stir in the flour and salt. Carefully fold in the remaining ½ cup (125 mL) chocolate chips and pour into the prepared pan, spreading the mixture evenly into the corners.

Step 4

Drop spoonfuls of jam over the brownie batter. Using a knife, swirl the jam through the batter. Bake for 35 to 40 minutes or until the top is set. Remove the pan from the oven and let cool completely on a wire rack. Using the parchment overhang, lift the brownies from the pan and cut into squares.

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