Damson & Raspberry Jam Brownies
RECIPES & BAKING
Damson & Raspberry Jam Brownies
Fudgy dark chocolate brownies marbled with Damson & Raspberry Jam. Sharp fruit, rich chocolate and a beautifully soft centre.
Quick Answer
These jam brownies combine a rich, fudgy dark chocolate brownie with ribbons of Damson & Raspberry Jam. The sharpness of the fruit balances the sweetness of the chocolate, while swirling the jam through two layers of batter creates pockets of fruit throughout each brownie.
Rich chocolate brownies with glossy ribbons of The Artisan Kitchen Damson & Raspberry Jam.
The combination works particularly well because the damson and raspberry bring bright, sharp fruit flavour to the richness of the dark chocolate.
The result is that lovely brownie contrast: a soft, fudgy middle, chewy edges and little pockets of fruit running through the chocolate.
Recipe at a Glance
Damson & Raspberry Jam Brownies
Makes: 16 squares
Prep time: 15 minutes
Bake time: 30 to 35 minutes
Oven: 180°C (160°C fan)
Tin: 20cm square tin
Skill: Easy
Ingredients
200g dark chocolate, about 70%, roughly chopped
175g unsalted butter
250g caster sugar
3 large eggs
1 tsp vanilla extract
100g plain flour
30g cocoa powder
½ tsp baking powder
Pinch of sea salt
5 to 6 tbsp The Artisan Kitchen Damson & Raspberry Jam
Method
1. Prepare the Tin
Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square baking tin.
2. Melt the Chocolate and Butter
Melt the chocolate and butter together in a heatproof bowl over gently simmering water. Stir until smooth and glossy, then allow to cool slightly.
3. Add the Sugar and Eggs
Whisk in the sugar, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the Dry Ingredients
Sift in the flour, cocoa powder, baking powder and salt. Fold gently until just combined.
5. Add the First Layer
Pour half the batter into the prepared tin. Dollop over half the Damson & Raspberry Jam and swirl lightly with a knife.
6. Add the Remaining Batter and Jam
Add the remaining batter, spoon over the rest of the jam and swirl again to create a marbled effect.
7. Bake
Bake for 30 to 35 minutes until the top is set but the centre still has a slight wobble.
8. Cool and Slice
Allow the brownies to cool completely in the tin before lifting out and slicing into squares.
Sarah’s Kitchen Note
Keep the jam swirls quite loose rather than mixing them completely into the brownie batter. You want distinct ribbons of damson and raspberry running through the chocolate. And don’t wait for the centre to become completely firm in the oven — that slight wobble helps give you the soft, fudgy texture once the brownies have cooled.
Why Damson & Raspberry Jam Works in Brownies
Dark chocolate loves sharp fruit. Damson brings depth and a distinctive tartness, while raspberry adds brightness and fragrance. Together they provide a fresh counterpoint to the richness of the chocolate brownie.
Swirling the jam rather than mixing it completely through the batter also means the fruit remains noticeable, giving you little bursts of flavour throughout each square.
Serving
Best enjoyed slightly warm with vanilla ice cream, or completely cooled and packed into a tin for teatime treats.
Shop the Recipe
The Artisan Kitchen Damson & Raspberry Jam
A beautifully balanced combination of deep, sharp damson and fragrant raspberry, and particularly good with dark chocolate.
Frequently Asked Questions
Can you put jam in brownies?
Yes. Jam works particularly well swirled through chocolate brownie batter. A preserve with some natural sharpness helps balance the richness and sweetness of the chocolate.
How do you swirl jam into brownies?
Spoon dollops of jam over the brownie batter and lightly draw a knife through them to create ribbons. Avoid mixing too thoroughly or the distinct fruit swirls will disappear into the batter.
How do I know when fudgy brownies are ready?
The top should be set while the centre still has a slight wobble. The brownies will continue to settle as they cool, helping to retain their soft, fudgy centre.
Recipe by
Chef Sarah Churchill
Sarah Churchill is the chef and founder of The Artisan Kitchen, creating award-winning preserves in small batches in Gloucestershire and developing recipes that put fruit preserves to work beyond the breakfast table.
