Super Jammy Chocolate Brownies

Using our Raspberry Jam


  • 300g butter (unsalted)
  • 300g dark chocolate
  • 5 free-range eggs
  • 450g caster sugar
  • 1 tsp vanilla extract
  • 200g plain flour
  • pinch of salt
  • 1/2 jar of raspberry jam

We used raspberry jam, but it also works with Apricot Jam or Blackberry Jam. This sounds a lot of batter, but bear in mind the brownies do not rise a lot. You could reduce the quantity of sugar a bit as the jam will bring a lot of sweetness. 


  1. Pre-heat the oven to 180C (fan) or Gas Mark 6. 
  2. Prepare one large or two smaller baking tins lined with grease-proof paper. (If you do two baking tins you could try a couple of different jams!)
  3. Gently melt the butter and chocolate in a bain-marie. 
  4. Whisk the eggs, sugar and vanilla extract in a large mixing bowl until well combined. 
  5. Whisk in the melted chocolate and butter to the eggs and sugar. 
  6. Sift in the flour and salt. 
  7. Pour mixture into the baking tin or tins. 
  8. Dollop the teaspoons of jam over the batter fairly evenly and use a skewer or chopstick to gently spread the jam across the batter. 
  9. Bake for 20-25 minutes in a hot oven until the top has a little crust. 


24 squares

Prep Time

30 minutes

Cook time

25 minutes


This recipe uses:

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