Raspberry Swirl Brownies with Pecans
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Ingredients & Equipment
What we send
- 1/4 cupunsalted butter
- 1/4 teaspoonbaking powder
- 1/3 cupflour
- 1/4 cupcocoa powder
- 1/4 cupchopped pecans
- 2/3 cupsugar
- 1/2 teaspoonvanilla extract
- 4 ouncesraspberry jam
- 1aluminum tin
What You’ll Need
- kosher salt
- baking sheet
- Tree Nuts
Preheat oven to 375°F. Using 1 teaspoon butter, grease inside of aluminum tin, reshaping if bent. Set aside.
Place remaining butter in a large heatproof bowl and microwave in 30-second intervals until just melted. Alternatively, melt in a small pot over medium heat, then pour into a large heatproof bowl.
Make Brownie Batter
In a medium bowl, whisk together baking powder, flour, cocoa powder, pecans, and ¼ teaspoon salt. Set aside. Add sugar to large bowl with melted butter, and whisk vigorously until mixture is pale and fluffy, 1-2 minutes. Whisk in vanilla extract and 1 egg to combine. Add flour mixture to bowl with butter mixture, and stir to fully combine.
Place prepared tin on a baking sheet, and pour brownie batter into tin. Dollop over small spoonfuls of raspberry jam. Using a knife or the handle of your spoon, swirl together jam and brownie batter to create a marbled pattern—grab an eager baker to help with the design.
Transfer baking sheet to oven, and bake brownies until center is set, or a toothpick or sharp knife inserted in the middle comes out clean, 16-18 minutes. Use this time to get a head start on dishes, or kick back and enjoy the sweet smells filling up your kitchen.
Once baked, set raspberry swirl brownies aside to cool for a few minutes. Slice into squares, then carefully remove from tin and enjoy warm or at room temperature. Refrigerate any unclaimed brownies in an airtight container for up to 3 days.