Description
These Dark Chocolate Raspberry Swirl Brownies are rich and decadent with raspberry jam swirls and crunchy walnuts in every bite!
Ingredients
Scale
- 2/3 cups of coconut oil, melted
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons Dutch-process Cocoa Powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup of chopped walnuts
- 1/3 cup of raspberry jam with preserves
Instructions
- Preheat oven to 325°F.
- Lightly grease a 8×8 pan with cooking spray and set aside.
- Combine melted coconut oil, sugar, Dutch-processed Cocoa Powder, and salt . It will look gritty but it will become smooth once the other ingredients are added.
- Stir in the vanilla extract. Add eggs one at a time.
- When the batter looks thick, shiny, and well blended, add all-purpose flour and stir until you cannot see it any longer. Gently fold in chopped walnuts. Spread brownie mix evenly in the greased pan.
- In a medium saucepan, over medium heat add raspberry jam with preserves. Heat until jam is smooth and liquid. Pour raspberry jam over brownie mixture in a haphazard pattern.
- Bake for 20-25 minutes {I did 25} or until a toothpick inserted into the center emerges slightly moist with batter. Let cool completely and serve.
Notes
Recipe slighly adapted by Mels Kitchen Cafe
