Partager :

Raspberry Jam Brownies

Ingrédients

Serves 4

  • 170 g unsweetened chocolate
  • 225 g butter
  • 225 g sugar
  • 4 eggs
  • 2 teaspoons Pure Vanilla Extract Nielsen Massey
  • 170 g flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 190 ml Stonewall Kitchen Raspberry Peach Champagne Jam
  • 80 g sliced almonds
  • 110 g chocolate chips

Préparation

  1. Melt chocolate and butter. Whisk in sugar, eggs and vanilla.
  2. Stir flour, baking powder and salt into the mixture.
  3. Pour ¾ of the batter into a greased pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
  4. Sprinkle with sliced almonds and chocolate chips. Bake 20-25 minutes at 350°F or 180°C.