Fudgy Raspberry Swirled Brownies are perfect for all occasions.
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup raspberry preserves
PREHEAT oven to 350° F. Grease 8-inch square baking pan.
MELT morsels and butter in 2-quart saucepan over low heat, stirring occasionally, until smooth. Remove from heat; stir in sugar and vanilla extract. Add eggs, one at a time, mixing well after each addition. Add flour and salt; mix well. Spread brownie mixture into prepared baking pan. Drop spoonfuls of preserves over brownie; pull knife through batter for swirled effect.
BAKE for 40 to 45 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. Dip edges in powdered sugar.
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Fudgy Raspberry Swirled Brownies
These were definitly good, my mother loves raspberries and she just loved them. I am allergic to raspberries so when I made them for my family, I substituded strawberry jam for the raspberry. They were very good.
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