Fudgy chocolate brownies swirled with tangy raspberry preserves for a rich, indulgent dessert with a bright fruity twist.

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

1/3 cup raspberry preserves (seedless preferred)

1 teaspoon lemon juice (optional)

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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
In a medium bowl, whisk together melted butter and sugar until smooth and glossy.
Add eggs and vanilla extract, whisking until fully combined.
Sift in cocoa powder, flour, salt, and baking powder. Stir gently until just combined. Do not overmix.
Fold in the chocolate chips.
Pour batter into the prepared pan and smooth the top evenly.
In a small bowl, mix raspberry preserves with lemon juice. Drop spoonfuls over the batter and swirl gently with a knife to create a marbled effect.
Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan before slicing into 9 squares.

Do not overmix the batter to maintain a fudgy texture.

Lemon juice enhances the raspberry flavor but is optional.

You can substitute strawberry or blackberry preserves for variation.

Store at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze individually wrapped brownies for up to 2 months.