Raspberry Swirl Brownies with Raspberry Mocha Hot Chocolate

Preference: Dairy
Difficulty: Easy
Diet: Vegetarian , Pescetarian
Source: Whisk by Ami Magazine

Recipe By Esther Deutsch

You'll adore the sophisticated sweetness of these Raspberry Swirl Mocha Brownies. Totally satisfying with a hot drink.

Ingredients (8)

1 (19.8-ounce) package brownie mix
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
2 large eggs
1 teaspoon Gefen Vanilla Extract

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Gefen Pure Vanilla Extract
1/2 cup Tuscanini Raspberry Fruit Spread

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Tuscanini Raspberry Fruit Spread
1/2 cup Glicks Semisweet Chocolate Chips

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Glicks Chocolate Chips
1/2 cup pecans, finely chopped (optional)

Yields 24 squares.

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.

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.

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