Raspberry Swirl Brownies

Author: Sarah Bates | The Chef Next Door

Makes one 9 x 13-inch pan


Ingredients:

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

3.5 ounce Divine Dark Chocolate with Raspberries bar

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup Stonyfield plain Greek yogurt

2 eggs

1 teaspoon pure vanilla extract

4 Tablespoons raspberry preserves

Powdered sugar, for dusting

Fresh raspberries, for topping, if desired


Preheat the oven to 350 degrees. Coat a 9 x 13-inch brownie pan with non-stick baking spray and set aside.


In a medium bowl, whisk together the flour, baking powder and salt. In large bowl, break the chocolate bar into pieces. Cut the butter into pieces and place it in the bowl with the chocolate. Microwave in 30 second increments, stirring each time, until the mixture is completely melted and smooth.


Add both of the sugars to the chocolate mixture and whisk well. Add the yogurt, eggs and vanilla and whisk to combine. Add the dry ingredients all at once to the chocolate mixture and fold together until incorporated.


Pour the batter into the prepared pan and smooth out the top. Drop the raspberry preserves over the top of the brownie batter, then carefully using the tip of a knife swirl the preserves throughout the batter. Bake for 20 minutes, or until a cake tester inserted into the center of the brownies comes out clean. 


Allow the brownies to cool completely on a wire rack. Once cool, dust with powdered sugar. Cut into squares and serve each brownie with a couple of fresh raspberries on top, if desired.


Bon Appétit!