Raspberry Jam Brownies
Ingredients
Serves 4
- 170 g unsweetened chocolate
- 225 g butter
- 225 g sugar
- 4 eggs
- 2 teaspoons Pure Vanilla Extract Nielsen Massey
- 170 g flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 190 ml Stonewall Kitchen Raspberry Peach Champagne Jam
- 80 g sliced almonds
- 110 g chocolate chips
Preparation
- Melt chocolate and butter. Whisk in sugar, eggs and vanilla.
- Stir flour, baking powder and salt into the mixture.
- Pour ¾ of the batter into a greased pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
- Sprinkle with sliced almonds and chocolate chips. Bake 20-25 minutes at 350°F or 180°C.