Raspberry jam puddle brownies



275g unsalted butter, softened
375g caster sugar
4 medium eggs
75g cocoa powder
100g self-raising flour
100g dark chocolate chips
100g seedless raspberry jam

Preheat the oven to 180c or 160 fan.

Grease and line a 30 x 23 x 4cm baking tin


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.

Now add the chocolate chips and mix them through using a spatula.

Pour the mixture into the tin and spread it out evenly using a spatula, making sure to poke it in all the corners.

Now dot teaspoons of jam all over the brownie mixture, making sure there are gaps between the puddles.

Bake for 40-45 minutes, until the brownie has a slight crust on top.

Leave the brownie to cool in the tin before cutting it up into squares to serve.


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