Walnut Raspberry Brownies

Fudgy chocolate brownies packed with walnuts and finished with a glossy layer of raspberry jam spread over the top while they’re still hot from the oven. The heat melts the jam into a thin, sticky glaze that soaks into the surface and adds a tart-sweet contrast to the dense chocolate underneath.

The base uses unsweetened chocolate melted with oil instead of butter, which gives these a dense, fudgy chew rather than a cakey crumb. Three eggs and 1 ½ cups of sugar build the sweetness, and a generous amount of chopped walnuts throughout adds crunch in every bite.

No leavening in this recipe. No baking powder, no baking soda. The eggs do all the lifting, which is why the texture stays so dense and rich.

Kitchen Tips

• Melt the chocolate over barely simmering water, not boiling. Unsweetened chocolate scorches easily and turns grainy if overheated.
• Let the chocolate-oil mixture cool slightly before adding to the eggs. Hot chocolate will cook the eggs and leave you with scrambled bits in the batter.
• Spread the jam while the brownies are still hot. It won’t spread evenly once they cool.
• Let them cool completely before cutting. The jam layer needs time to set or it smears everywhere.

Variations

• Use strawberry or blackberry jam instead of raspberry for a different fruit pairing.
• Add ½ cup of dark chocolate chips to the batter for a double-chocolate version.
• Swap walnuts for pecans or toasted hazelnuts for a different nutty flavor.