Ingredients

Title Value
1. Brown sugar 1 Art.
2. Cocoa 1/2 Art.
3. Syrup 1 art. l
4. Instant coffee 1/2 Tsp
5. Butter 5 art. l
6. Vegetable oil 1 art. l
7. Chicken egg 2 PC.
8. Flour 1/3 Art.
9. Salt 1/2 Tsp
10. Raspberry jam 2 art. l
11. Water 1/4 Tsp

Cooking

1. Stage

Preheat oven to 325 and line an 8"-x-8" baking pan with parchment paper. In a large bowl, combine sugar, cocoa powder, molasses, and espresso powder.

2. Stage

In a small saucepan over medium heat, combine butter and oil. Heat until butter is completely melted and bubbling. Pour hot butter mixture over sugar mixture and stir to combine. Stir in egg yolks one at a time until completely incorporated.

3. Stage

In a medium bowl, combine egg whites with flour and salt. Whisk until completely smooth. Stir egg white mixture into chocolate mixture until smooth, then transfer to prepared baking pan and smooth top.

4. Stage

Combine jam and water in a small microwave safe bowl. Microwave on high for 15 seconds and stir to combine. Drizzle jam over brownies and use a butter knife to swirl. Bake until a toothpick inserted in the center of the brownies comes out almost completely clean, 28 minutes. Let cool completely before cutting into squares and serving.

1. Stage. Combine jam and water in a small microwave safe bowl. Microwave on high for 15 seconds and stir to combine. Drizzle jam over brownies and use a butter knife to swirl. Bake until a toothpick inserted in the center of the brownies comes out almost completely clean, 28 minutes. Let cool completely before cutting into squares and serving.