Fudgy Raspberry Swirled Brownies

Fudgy Raspberry Swirled Brownies

In this recipe:

based on 9 reviews
This Looks YUMMY!
15 min.
50 min.
16 bars

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
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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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My grandchildren kept saying "Yuck" to raspberries. After tasting these yummy brownies, they were surprised to find out that the berry taste wasn't strawberry, but raspberry! They now try more things (and find that they like!) with the raspberry flavor in it!



These were good. I thought they were a bit rich but they went over well. Gone in a flash!

- AMANDA FLETCHER from Maineville, OH

Another Good Brownie

There are never too many brownie recipes and the combination of raspberry and chocolate works so well. These are fudgy and rich. The addition of raspberry adds another dimension to an already good recipe.



I made these for a party a few weeks ago and they were the first thing to dissapear. I used a raspberry jam that a friend made herself and gave to me and it was delicious. Even though her jam still had the seeds in it no one seemed to mind that little extra crunch. I also doubled the amount (mixing half directly into the batter and swirling the the rest on the top as the recipe instructs) of jam in this for extra fruity flavor.

- Kelly Culp from Peachtree City, GA

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.

- Brenda Benson from Waupun, WI

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 210
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 6g (28% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 85mg (4% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 21g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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