Chocolate Raspberry Brownies {aka Foghorn Brownies}


Cooking spray
¾ cup all-purpose flour
1 cup sugar
¾ cup unsweetened cocoa
1 teaspoon baking powder
¾ teaspoon salt
⅓ cup raspberry jam
⅓ cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
⅓ cup (heaping) semisweet chocolate chips


Preheat oven to 350°.

Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine raspberry jam, ⅓ cup water, and butter in a small saucepan; bring to a boil. Add jam mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired. Better yet, serve warm, a la mode, with warm raspberry sauce (I like to just melt some raspberry jam in the microwave and pour it on top)!

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