It was melt-in-your-mouth delicious and when I finally found an apartment a few weeks later, I stopped off to get some brownies to “celebrate” with Mom and Dad. John’s first night here we “celebrated” with more brownies. They were our go-to place for a fun treat. Well, about 3 months after we moved in, they shut down. But, being the blogger that I am, I emailed them asking for the raspberry brownie recipe. And they were kind enough to share it with me. And now, I’m going to be kind enough to share it with you.
Raspberry White Chocolate Brownies
Serves: 9 (9×9 pan)
1 Homemade Brownie Mix
1 cup butter, completely melted
1 teaspoon vanilla
1 1/2 cups raspberry jam
1 cup white chocolate chips
Preheat the oven to 350 degrees F. Grease a 9×9 baking pan and set aside. Combine the brownie mix, butter, eggs, and vanilla. Stir until the batter is fully combined. Pour half the batter into the prepared baking pan. Scoop 3/4s of a cup of jam into a small microwaveable bowl and microwave the jam for 30 seconds, until warm and easy to use / spread. Spread half of the jam onto the brownie layer. Then cover with the remaining batter. Bake for 18-25 minutes, until the brownies are fully baked through.
Let the brownies cool completely. Spread the remaining jam over the top of the cooled brownies and then top with white chocolate chips. Let them set for about 2 hours on the counter, covered. Then, cut and serve. To store, place in an airtight container for up to 1 week.
Until the next time my oven is on…