RASPBERRY JAM PUDDLE BROWNIES
Great British Bake Off Winner Nadiya Hussain exclusively shares her recipe for classic brownies loaded with sweet and sharp puddles of raspberry jam.
Provided by Nadiya Hussain
Categories Afternoon Tea, Dessert
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 180°C/fan 160°C. Grease and line a 30 x 23 x 4cm baking tin. 2. Put the butter, sugar, eggs, cocoa powder and self-raising flour in a stand mixer, and mix on medium for 2 minutes. This will take around 5 minutes with a handheld mixer. 3. Now add the chocolate chips and mix them through using a spatula. 4. Pour the mixture into the tin and spread it out evenly using a spatula, making sure to poke it into all the corners. 5. Now dot teaspoons of jam all over the brownie mixture, making sure there are gaps between the puddles. 6. Bake for 40-45 minutes, until the brownie has a slight crust on top. 7. Leave the brownie to cool in the tin before cutting it into squares to serve.
RASPBERRY SWIRL BROWNIES
YUMMY brownies swirled with raspberry jam and topped with chocolate chips and walnuts. Made easy by starting with a mix. Enjoy!
Provided by Marie
Categories Bar Cookie
Time 40m
Yield 24 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13 x 9 pan and set aside.
- Place the first 5 ingredients in a large mixing bowl.
- Stir for about 50 strokes until batter lightens in texture.
- Pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter.
- With a knife, swirl jam into the batter.
- Scatter the chocolate chips and nuts evenly over the top.
- Bake for about 25 minutes or until done.
- Remove to wire rack to cool for at least 30 minutes before cutting.
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