Well, you get a recipe today, but no photo. A it turns out (frequently these days) the jar of raspberry jam in my fridge had been consumed (what do these kids do with this food?). So, when I went to make my brownies, no jam. I ended up doctoring the mix the same way, but instead of jam, I stirred in some mini-marshmallows. The marshmallows burst during baking, which didn't bother the flavor, but definitely made them look funny (like the surface of the moon!).So, take my word for it and make the Raspberry Swirl Brownies. They're yummy and they look much better than the surface-of-the-moon-brownies I had!
Raspberry Swirl Brownies
1 (19.8 oz) Brownie mix
8 T unsalted butter, melted
⅓ cup water
2 eggs
1 t. vanilla
½ cup seedless raspberry jam
¼ cup chocolate chips
½ cup chopped pecans (optional)
Preheat oven to 350 F. Lightly spray 13x9 pan with vegetable oil. Place brownie mix, butter, water, eggs and vanilla in mixing bowl and stir 50 strokes until ingredients are incorporated. Pour into prepared pan and smooth with a spatula. Drop jam by teaspoons onto batter and swirl with a dinner knife. Scatter chocolate chips and pecans, if desired, over top. Bake 23 minutes or until firm on top. Cool completely before cutting.
We omit the pecans because of our nut allergy kid, and they are just yummy without!
1 (19.8 oz) Brownie mix
8 T unsalted butter, melted
⅓ cup water
2 eggs
1 t. vanilla
½ cup seedless raspberry jam
¼ cup chocolate chips
½ cup chopped pecans (optional)
Preheat oven to 350 F. Lightly spray 13x9 pan with vegetable oil. Place brownie mix, butter, water, eggs and vanilla in mixing bowl and stir 50 strokes until ingredients are incorporated. Pour into prepared pan and smooth with a spatula. Drop jam by teaspoons onto batter and swirl with a dinner knife. Scatter chocolate chips and pecans, if desired, over top. Bake 23 minutes or until firm on top. Cool completely before cutting.
We omit the pecans because of our nut allergy kid, and they are just yummy without!
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