Raspberry swirl brownies
2/3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
2 tablespoons unsalted butter
2 tablespoons water
1 1/2 cups bittersweet chocolate baking chips
2 large eggs
1/2 teaspoons vanilla extract
1/2 cup seedess red raspberry preserves
Preheat the oven to 300 degrees F (275 degrees F with convection). Spray a 8″ square, glass dish with non-stick spray.
In a small bowl, combine flour, baking soda, and salt. Set aside.
In a medium saucepan, combine sugar, butter, and water. Bring to a boil while stirring. Remove from heat and whisk in the chocolate. Mix in eggs and vanilla extract. Stir in the flour mixture and spread evenly in the pan.
In a small microwave safe bowl, microwave the preserves for about 20 seconds, or until just loose enough to work with. Drop 5 large spoonfuls onto the chocolate batter. Swirl with a knife.
Bake 25 minutes or until a toothpick inserted 2 inches from the side of the pan comes out moist with some color on it. Do not over-bake
Remove from the oven, cool to room temperature. Remove from the pan, wrap with plastic wrap and refrigerate overnight. Cut with biscuit cutters or a plastic knife