The rich chocolate, sour raspberries, and buttery crumb topping in these raspberry crumb brownies make them a treat. They're a sweet treat that everyone will love and are great for any event.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup raspberry preserves or jam. 1/2 cup fresh raspberries, halved.
Instructions: Warm the oven up to 175F 350C. Cover an 8-inch square baking pan with parchment paper, leaving extra on the sides to make it easy to take off. Mix flour, cocoa powder, baking powder, and salt in a small bowl with a whisk. Melt the butter and mix it with the sugar in a different, bigger bowl until the sugar is well mixed in. Add the eggs one at a time, making sure to mix well after each one. Add vanilla extract and stir. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Set aside about 1/2 cup of the batter, and then spread the rest of it out evenly in the pan that has been prepared. Put raspberry jam or preserves on top of the brownie batter in the pan. Place raspberry halves on top of the layer of jam or preserves. Crumble the batter that you saved and spread it out evenly on top of the raspberry layer. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Let the brownies cool all the way in the pan. When the brownies are cool, use the extra piece of parchment paper to lift them out of the pan. Serve it cut up into squares. Have fun!
Prep Time: 15 minutes
Cook Time: 30 minutes
Rice 2018