Raspberry Jam Puddle Brownies
Many years ago, my husband absolutely detested brownies. We bought them once, he referred to them as ‘uncooked cold cake’, and we never returned to them until I decided to bake a batch soon after my first son was born. I presented the finished brownies to my husband with bated breath – I always want him to love everything I bake. He doesn’t always, but I needed to change his mind about brownies. All I can say is, we have never looked back. He has adored them ever since, and we have tried so many variations. This is a standard brownie with a crisp top, but with the addition of pools of raspberry jam dotted around to make for gooey chocolate gorgeousness with surprising bursts of tangy fruit.
- 275g unsalted butter, softened
- 375g caster sugar
- 4 medium eggs
- 75g cocoa powder
- 100g self-raising flour
- 100g dark chocolate chips
- 100g seedless raspberry jam
1. Preheat the oven to 180°C/fan 160°C. Grease and line a 30 x 23 x 4cm baking tin.
2. Put the butter, sugar, eggs, cocoa powder and self-raising flour in a stand mixer, and mix on medium for 2 minutes. This will take around 5 minutes with a handheld mixer.
3. Now add the chocolate chips and mix them through using a spatula.
4. Pour the mixture into the tin and spread it out evenly using a spatula, making sure to poke it into all the corners.
5. Now dot teaspoons of jam all over the brownie mixture, making sure there are gaps between the puddles.
6. Bake for 40–45 minutes, until the brownie has a slight crust on top.
7. Leave the brownie to cool in the tin before cutting it into squares to serve.