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Raspberry Stuffed Fudgy Brownies

Decadent, intensely chocolatey fudgy brownies stuffed with a sweet and tart gooey raspberry filling.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter melted and slightly cooled
  • 1.25 cups granulated sugar
  • 0.5 cup brown sugar packed
  • 3 eggs large, room temperature
  • 2 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder high quality
  • 0.5 cup all-purpose flour
  • 0.5 tsp kosher salt
Filling
  • 0.75 cup raspberry preserve or jam thick

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Parchment paper
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
  2. Whisk melted butter, granulated sugar, and brown sugar until combined.
  3. Beat in eggs one at a time, then stir in the vanilla extract.
  4. Fold in cocoa powder, flour, and salt just until combined. Do not overmix.
  5. Spread half of the brownie batter evenly into the prepared pan.
  6. Dollop and gently spread the raspberry preserve over the batter, leaving a small border around the edges.
  7. Drop spoonfuls of the remaining batter over the jam and gently spread to cover.
  8. Bake for 35-40 minutes until set. Cool completely in the pan before slicing.

Notes

For the cleanest slices, chill the brownies in the refrigerator for an hour after they have cooled to room temperature. Wipe your knife clean between every cut.