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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)
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| 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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