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!
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!