Chocolate Raspberry Brownie Swirl
Posted by Monica Puri Bangia | Under Dessert, Holiday Ideas, kid friendly Wednesday Dec 16, 2009
I can use just one word to describe this dessert- delicious!
My daughter and were going to a friend’s house for dinner. I was quite tired from a hectic week but wanted to take a dessert with us. I wasn’t in the mood to buy anything from a store- I wanted something homemade. I started to think of something that will be quick and easy yet perfectly suitable for an after dinner treat.
Brownies came to mind. I don’t make them that often- I am not a big chocolate person. I usually look for desserts with fruit or caramel. Flan, according to me is the be all end all dessert… I love it.
Anyway, so while I was trying to come up with a dessert, I thought of making brownies- but a bit differently. I looked in my fridge and found raspberry jam- perfect! I made the brownies like I normally do, but this time I used extra light olive oil instead of butter- so they are even healthier. I poured the batter into the prepared pan and then swirled some melted raspberry jam.
I also drizzled some white chocolate ganache on top once the brownies cooled down a bit- it’s completely optional since I didn’t notice a big difference with the ganache on top. I did notice the raspberry swirl inside the treat though. It was absolutely delicious. The brownies were light yet had a dense chocolate taste. The raspberry flavor goes so well with chocolate- a match made in heaven.
My daughter thought they were the best brownies she had ever had. I toasted some for my husband topped with some french vanilla ice cream.
I have to say- this one was a big success. Perfect to make for the busy holiday season!
- 2 cups evaporated cane juice
- 1 cup extra light olive oil
- 1 teaspoon vanilla extract
- 4 eggs
- 1½ cups white whole-wheat flour
- ½ teaspoon baking powder
- ½ cup cocoa powder
- ½ teaspoon salt
- ¼ cup seedless raspberry jam, melted
Preheat oven at 350 degrees.
Butter an 8X8-baking pan.
In a large bowl, blend the sugar, oil, eggs and vanilla extract well. Sift the flour, baking powder, salt and cocoa powder. Slowly add the dry ingredients mixing well in between. Pour the batter into the pan. Pour the raspberry jam all over the top and spread it through the cake with a butter knife. Bake for 35 to 40 minutes if you like gooey brownies- a few minutes more if you like them more cake-like.
