Melt ½ cup unsalted butter until heated. 1/4 cup granulated sugar. One cup of seedless raspberry jam. Add 1 minced jalapeño (optional).
One teaspoon of vanilla extract. 1 ½ cups all-purpose flour. 1/2 cup cocoa powder. ½ teaspoon of salt. One cup semi-sweet chocolate chips. 1.5 ounces ruby chocolate
Preheat the oven to 350 F. Line an 8-by-8-inch baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large mixing bowl, combine the warmed butter, sugar, and raspberry jam until smooth. Whisk in the eggs and vanilla essence until thoroughly combined.
In a medium bowl, combine the flour, cocoa powder, and salt.
Mix the dry ingredients with the wet ingredients until just combined. Fold chocolate bits into the batter.
Spread the batter evenly into the prepared pan.Bake for 30-35 minutes in a preheated oven, or until the middle of the brownies is just set.
After baking, allow the brownies to cool completely.
Microwave the ruby chocolate in a small bowl at 15-second intervals until thoroughly melted.
Drizzle melted chocolate over the cooled brownies using a spoon. Allow the chocolate to set for a few minutes before cutting the brownies into squares and serving.
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