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Ultra fudgy raspberry jam swirled brownies are swirled with a homemade raspberry jam and tons of white chocolate for the ultimate romantic brownie!
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5 from 1 vote

White Chocolate Raspberry Jam Swirled Brownies

Ultra fudgy raspberry jam swirled brownies are swirled with a homemade raspberry jam and tons of white chocolate for the ultimate romantic brownie!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 brownies

Ingredients

Raspberry Jam

  • 1-1/2 cups fresh (or frozen) raspberries
  • 3 tablespoons agave syrup
  • 1 tablespoon lemon juice

Brownies

  • 1/2 cup butter
  • 1 cup bittersweet chocolate chips
  • 3 large eggs
  • 1 cup coconut sugar (or brown sugar)
  • 2 teaspoons vanilla extract
  • 1/2 cup white whole wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate, coarsely chopped into chunks

Instructions

Raspberry Jam

  • Combine all jam ingredients in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to medium low, cover, and simmer jam 10-15 minutes until thickened and reduced, stirring occasionally. Cool.

Brownies

  • Preheat oven to 350F. Line an 8-in square baking pan with tin foil and lightly grease. Set aside.
  • In a small saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and set aside to cool.
  • In a large bowl, whisk eggs, sugar, and vanilla together until smooth. Whisk in melted chocolate mixture until smooth. Slowly fold in flour, cocoa, and salt until batter is just combined.
  • Scrape batter into prepared pan. Drop raspberry jam by spoonfuls on top and then use a knife to gently swirl the batter and jam. Top with white chocolate chunks. 
  • Bake brownies at 350F 30-35 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely in pan on a wire cooling rack. Cut into squares and serve. Enjoy!