Raspberry Swirl Brownies with Raspberry Mocha Hot Chocolate
- Cook & Prep: 1 h
- Serving: 12
For the Brownies
Place a rack in the center of oven and preheat to 350 degrees Fahrenheit. Lightly grease the bottom of a 9x13-inch pan with cooking spray. Set the pan aside.
Place brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Mix until all ingredients are incorporated and batter lightens in texture, about one or two minutes.
Pour batter into the prepared pan, smoothing it out with a rubber spatula. Drop raspberry jam by teaspoonfuls onto batter, and with a knife, swirl jam into batter. Scatter chocolate chips and pecans evenly over the top.
Place pan in the oven. Bake brownies until the outer two inches form a crust and feel firm, about 23-27 minutes. Remove the pan from oven and transfer to a cooling rack. Cool completely, about 30 minutes.
Yields 24 squares.
For Hot Chocolate
Serve with raspberry-mocha coffee for a truly delectable finish to any meal.
Add one tablespoon raspberry syrup and one and one half tablespoons chocolate syrup to hot coffee with milk and top with whipped cream and a brownie chunk.