Sshhhh, I’m going to share with you my secret recipe stolen from The Cake Mix Doctor. No, come back! It’s really good, I swear!
Do you need a fairly no-fuss dessert for a crowd that expects a little more out of life? You’d sooner die than bring anything store bought and yet a boxed mix usually says, “Eh, I’ve stopped trying.” You’ve come to the right place. All of the pizazz, half of the work!
This has been my easy razzle-dazzle go-to brownie recipe for years. It always elicits rave reviews, and you’ll almost be embarrassed receiving compliments over something so easy. Almost…
The key is to use a quality brownie mix, and Ghirardelli Brownie Mix (Double Chocolate) is the only mix I will use for this recipe. I can’t vouch for awesome results if you decide to buy another brand.
Raspberry Swirl Brownies from Chocolate from the Cake Mix Doctor by Anne Byrn
I package Brownie mix (remember, Ghirardelli Double Chocolate)
8 T (one stick) unsalted butter, melted
1/3 cup water
2 large eggs
1 teaspoon vanilla extract
1/2 cup seedless raspberry jam
1/4 cup semisweet chocolate chips
1/2 cup finely chopped pecans
Preheat oven to 350 and spray a 13 x 9 inch pan with vegetable oil. Set aside.
Place brownie mix, melted butter, water, eggs and vanilla in a large mixing bowl. Stir with a wooden spoon until ingredients are incorporated, about 50 strokes. Pour into prepared pan and smooth out with rubber spatula. Drop raspberry jam by teaspoonfuls onto the batter, and with dinner knife, swirl the jam into the batter. Scatter chocolate chips and pecans evenly over the top. Place in oven.
Bake until the outer two inches have formed a crust, 23 to 27 minutes. Remove and cool on wire rack 30 minutes before cutting.
When your friends ask, tell them it’s a family recipe from your Mom Mom.