A little less than a year ago, I left my last office job (ever, I hope). I haven’t really kept in touch with my old co-workers, but oddly, I am still good friends with the office that was down the hall. The small boutique office of Signature Bank was just the coolest little group that I really enjoyed eating lunch with almost daily. I went back to visit them yesterday, had lunch with Anthony, but of course I had to bring them something. Brownies are one of those easy to transport things that you should keep in your repertoire. These are just a little extra special because they’ve got a raspberry swirl.

When I got home, I got an e-mail from my friend Anthony:

“…the guys and I thought that those brownies were out of this world…”

Raspberry Swirl Brownies

  • 2/3 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • 1 rounded cup Ghirardelli bittersweet chocolate baking chips
  • 1/2 cup semisweet chocolate chips
  • 2 large eggs
  • 1/2 teaspoons vanilla extract
  • 1/3 cup red raspberry preserves

1. Preheat the oven to 300 degrees F (275 degrees F with convection). Spray a 8″ square, glass dish with non-stick spray.
2. In a small bowl, combine flour, baking soda, and salt. Set aside.
3. In a medium saucepan, combine sugar, butter, and water. Bring to a boil while stirring. Remove from heat and whisk in the chocolate. Mix in eggs and vanilla extract. Stir in the flour mixture and spread evenly in the pan.
4. In a small microwave safe bowl, microwave the preserves for about 20 seconds, or until just loose enough to work with. Drop 5 large spoonfuls onto the chocolate batter. Swirl with a knife.
5. Bake for 25-30 minutes, until brownies look set. Don not over-bake. Cool for 10 minutes before trying to cut.

Raspberry Swirl Brownies


  • Feel free to increase the raspberry preserves to 1/2 cup, if you want more.
  • You may have noticed that there is chocolate chips and baking chips in this recipe. I would have used all baking chips but that’s all I had left, but either kind will work. The better the chocolate, the better your brownies will be.
  • I used a glass baking dish because that’s what my 8X8 is. If you have a metal pan, just increase the temperature by 25 degrees F.
posted by jessica at 08:20 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.