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Raspberries and chocolate are a naturally inviting combination together. By incorporating the raspberry preserves into my brownie batter, I found the chocolate flavor became even further elevated. At the same time, the white chocolate chips contrasted well with the richness to create an explosion of flavor all around.
- Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
- Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
- In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
- Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 – 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 – 10 minutes or until a toothpick comes out clean.