Total Time
38mins
Prep 5 mins
Cook 33 mins

Raspberry and Chocolate brownies what could be bad? Even easier with the use of a wonderful brownie mix. Use seedless raspberry spreadable fruit, not jam.

Ingredients Nutrition

  • 15 78 ounces pillsbury thick 'n fudgy double chocolate deluxe brownie mix
  • 14 cup water
  • 2 tablespoons butter, melted
  • 1 egg
  • 5 tablespoons seedless raspberry jam

Directions

  1. Heat oven to 350 degrees F.
  2. Spray a 9 inch square pan with non stick cooking spray.
  3. In a medium bowl combine brownie mix, contents of chocolate packet from mix, water, egg and 2 tablespoons of the spreadable mix.
  4. Mix until dry ingredients are moistened.
  5. Spread batter evenly in pan.
  6. In a small bowl stir remaining 3 tablespoons spreadable fruit until smooth.
  7. Drizzle in parallel lines over batter in pan.
  8. Swirl gently with knife.
  9. Bake for 28-33 minutes or until toothpick inserted in center comes out clean.
  10. Allow to cool.

Reviews

(1)
Most Helpful

Just whipped up a batch of these for a block party later this afternoon. VERY easy, beautiful and yummy. I used Ghiradelli brownie mix and raspberry preserves. I lined the baking dish with foil, sprayed the foil w/ nonstick cooking spray for easier cleanup and slicing. Once cooled, lift the brownies out, holding on to the edges of the foil. Cool completely , peel back the foil edges, and slice! No more cutting mishaps of the first few pieces. Thanks a bunch mandabear

Chicagoland Chef du Jour August 24, 2008

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