Raspberry Brownies with Raspberries and Jam Recipe

If you’re a fan of rich, fudgy brownies with a tart and fruity twist, you’re going to adore this Raspberry Brownies with Raspberries and Jam Recipe. It’s one of those desserts that tastes way more complicated than it actually is, and the burst of fresh raspberries and sweet jam swirled right into the batter makes every bite a little celebration. I first tried this combo on a whim, and honestly, it turned into an instant favorite for family movie nights and weekend baking marathons. Stick around — I’ll walk you through every delicious step!

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Ingredients & Why They Work

The beauty of this Raspberry Brownies with Raspberries and Jam Recipe comes from combining simple pantry staples with fresh fruit. I love that you don’t need anything fancy — just a good quality boxed brownie mix plus raspberries and jam to make it special. When shopping, look for ripe raspberries and your favorite raspberry jam to really bring out those bright flavors.

• Boxed Brownie Mix: Choose your favorite brand, but I swear by fudgy or double chocolate mixes for the richest results.
• Raspberries: Fresh is best here — they hold up nicely in the batter and add that fresh tang we want.
• Raspberry Jam: Pick a good-quality jam with real fruit bits for texture; avoid overly jelly-like ones that won’t swirl as nicely.
• Ingredients on the Box: Don’t forget the eggs, oil, or water the mix calls for — these bring the batter to life!

Tweak to Your Taste

I love to play around with this Raspberry Brownies with Raspberries and Jam Recipe. Sometimes I swap out the raspberry jam for a mixed berry variety, or toss in a handful of chocolate chips for extra indulgence. Making it your own is half the fun, so don’t be shy about tweaking the fruit and jam types depending on what you have or what season it is!

• Variation: Adding a sprinkle of chopped nuts on top gives a nice crunch that contrasts the softness perfectly — my family goes wild for that bit of texture.
• Dairy-Free Option: Use a dairy-free boxed brownie mix and substitute any required butter with coconut oil; the jam and berries still shine through beautifully.
• Seasonal Swap: Try swapping raspberries for blackberries or blueberries in colder months for a different but just as delicious spin.

Step-by-Step: How I Make Raspberry Brownies with Raspberries and Jam Recipe

Step 1: Get Your Pan Ready & Preheat the Oven

This is where it all starts! Preheat your oven to the temperature recommended on the brownie mix box — usually around 350°F (175°C). Spray an 8 x 8-inch baking pan thoroughly with non-stick spray or line it with parchment paper for easy cleanup. Trust me, prepping the pan well prevents those heartbreaking brownie bits stuck to the sides later.

Step 2: Mix the Brownie Batter

Follow the instructions on your brownie mix box exactly — usually, this means whisking together the mix with eggs, oil, and water or milk. I like to mix just until combined; overmixing can make brownies cakey instead of fudgy, and you don’t want that here. Use a medium bowl and a rubber spatula or whisk, whichever you prefer.

Step 3: Fold in the Raspberries

Gently stir in 1 cup of fresh raspberries right into the batter. Be careful not to mash them too much — you want little pops of fresh berry flavor, not a pink batter. This is one of my favorite moments because the batter goes from plain to magical in an instant!

Step 4: Dollop the Raspberry Jam and Swirl

Drop small spoonfuls of your raspberry jam evenly on top of the brownie batter in the pan. Then grab the tip of a knife or even a toothpick to swirl the jam lightly into the batter, creating beautiful marbled ribbons. This step gives the brownies extra jammy pockets that make everyone swoon.

Step 5: Top with More Raspberries

Press a few extra fresh raspberries right on top of the batter before popping it into the oven. These berries stay juicy and fresh, adding a pop of color and tartness to each square once baked.

Step 6: Bake & Enjoy

Bake according to the instructions on your box — usually about 50 minutes. Begin checking at 45 minutes by inserting a toothpick in the center; a few moist crumbs are perfect, you don’t want it bone dry! Let the brownies cool for at least 20 minutes before slicing so they set up beautifully.

How to Serve Raspberry Brownies with Raspberries and Jam Recipe

Garnishes

I love to sprinkle a light dusting of powdered sugar over these brownies just before serving — it adds a delicate touch and the look of a bakery treat at home. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream crowns each square perfectly, balancing the tartness of the berries.

Side Dishes

While these raspberry brownies stand on their own, I often serve them alongside fresh berry salad or a simple green tea latte. The fresh berries in both help keep the dessert from feeling too heavy.

Creative Ways to Present

For gatherings, I like to cut the brownies into small bite-sized squares and serve them on a fancy platter lined with edible flowers or fresh mint leaves. It’s an instant conversation starter and makes the dessert feel extra special!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do!), store them tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. After that, refrigeration extends freshness for up to 5 days—but bring them back to room temp before eating for best flavor.

Freezing

I’ve frozen these raspberry brownies by wrapping individual squares in plastic wrap and then placing them in a freezer bag — they freeze beautifully for up to 3 months. When ready to enjoy, thaw overnight in the fridge and warm slightly before serving.

Reheating

To gently reheat, I pop a brownie square into the microwave for about 15 seconds or warm it in a 300°F oven for 5-7 minutes. This softens the texture, melting the jam pockets slightly and giving you that fresh-baked feel again.

FAQs

Final Thoughts

This Raspberry Brownies with Raspberries and Jam Recipe instantly became one of my go-to comforts to bake when I want something cozy but special. It’s quick, uses simple ingredients, and never disappoints — plus, the raspberry surprise inside feels like a little homemade luxury. I hope you try it and love it as much as I do. Trust me, your friends will be asking for the recipe over coffee (or better yet, while still warm with a scoop of ice cream!). Happy baking!

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