Eggless Raspberry Swirl Brownies
These eggless raspberry swirl brownies are delightfully rich, fudgy, and decadent. They offer an incredible flavor balance that everyone will love.
Ingredients
For the Brownies
- 1/2 cup Unsalted Butter
- 4 oz Dark Chocolate (60-70%), Chopped
- 3/4 cup Granulated Sugar
- 1/4 cup Packed Brown Sugar
- 1/2 cup Plain Whole Milk Yogurt
- 1 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
For the Raspberry Swirl
- 1/3 cup Seedless Raspberry Jam
- 1/2 cup Fresh Raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Melt the butter and dark chocolate together in a large microwave-safe bowl in 30 second bursts, stirring each time. Whisk in both sugars, cool for 5 minutes, then whisk in the yogurt and vanilla until glossy.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold into the chocolate mixture just until combined and spread evenly into the pan.
- Microwave the raspberry jam for 10 to 15 seconds to loosen it. Drop small spoonfuls over the batter and drag a toothpick through in loops to create swirls.
- Scatter the fresh raspberries over the top and press them gently halfway into the batter.
- Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Let the brownies cool completely in the pan, about 2 hours, then chill for 30 minutes for the cleanest slices. Cut into 16 squares.
Nutrition
Serving: 1servingCalories: 197kcalCarbohydrates: 27gProtein: 2gFat: 9g
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