Ingredients

The following ingredients have 8 Servings
  • 4 oz 120gr bitter-sweet chocolate, broken into pieces
  • ½ cup 115gr unsalted butter
  • 3/4 cup 150gr sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoon pure vanilla extract
  • 2/3 cup 85gr all-purpose flour
  • 1 teaspoon instant espresso powder*
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 85gr fresh raspberries, cut in half
  • ¼ cup 85gr raspberry jelly

Instruction

  • Preheat the oven to 350°F (175°C). Line 8x8in (20x20cm) baking dish with parchment paper.
  • In a medium microwave-safe bowl, combine chocolate and butter and microwave for 1 minute at 50% power. Stir and microwave again for another minute at 50% power. And continue until the chocolate is completely melted in 30 second intervals.
  • Stir in the sugar.
  • Add the eggs and vanilla extract and mix until well combined.
  • Add the flour, espresso powder, baking powder and salt. Mix just until combined. (Be careful not to over mix the batter, or the brownies will get dry and dense.)
  • Pour the batter into the prepared baking dish.
  • Drop spoonfuls of raspberry jelly into the batter and swirl it in.
  • Randomly drop handful of raspberries.
  • Bake for 20 minutes and check for doneness by inserting a toothpick in to the batter somewhere between the center and the edges of the brownies. If it comes out covered with batter, bake for another 2 minutes and check again. If the toothpick comes out slightly moist with a few crumbs, then it’s ready. It should take no longer than 25 minutes.
  • Cool completely on wire rack before removing from the pan.