Raspberry Swirl Brownies with Raspberry Mocha Hot Chocolate

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. 

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.