FreshDirect - Raspberry Swirl Brownies

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	Everyday Food� Magazine
	Winter Recipes
	St. Patrick's Day

RASPBERRY SWIRL BROWNIES
from "Chocolate from Cake Mix Dr." by Anne Byrn

Nothing could be easier than doctoring up a box of brownie mix by swirling in some raspberry jam and a few chocolate chips. But let me tell you, these humble brownies taste mighty sophisticated! Look for the seedless raspberry jam in the supermarket, preferably the kind made with all fruit juice and less sugar.

Preparation time: 10 minutes
Baking time: 23 to 27 minutes

Makes 24 Squares

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Vegetable oil spray for misting the pan

1 package (19.8 ounces) brownie mix

8 tablespoons (1 stick) unsalted butter, melted

1/3 cup water

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup seedless raspberry jam

1/4 cup semisweet chocolate chips

1/2 cup finely chopped pecans (optional)

Print recipe

1.	Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.
2.	Place the brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Drop the raspberry jam by teaspoonfuls onto the batter, and with a dinner knife swirl the jam into the batter. Scatter the chocolate chips and the pecans evenly over the top. Place the pan in the oven.
3.	Bake the brownies until the outer 2 inches have formed a crust and feel firm, 23 to 27 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
4.	Slice and serve the brownies.
Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.

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