Description
Fudgy dark chocolate brownies swirled with blackberry preserve and decorated with a marshmallow spiderweb.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) semisweet chocolate, chopped
- 1 1/4 cups (250 g) granulated sugar
- 3 large eggs (150 g without shells)
- 2 tsp (10 ml) vanilla extract
- 3/4 cup (94 g) all-purpose flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 1/2 tsp (3 g) fine salt
- 1/2 cup (160 g) thick seedless blackberry preserve
- 3/4 cup (95 g) marshmallow creme
- 1 tbsp (15 ml) heavy cream
- 1/2 cup (72 g) fresh blackberries, for serving
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) metal pan with parchment.
- Melt the butter and semisweet chocolate together, stirring until smooth. Cool for 5 minutes.
- Whisk in the sugar, eggs, and vanilla until glossy.
- Fold in the flour, cocoa, and salt just until no dry streaks remain. Spread the batter evenly in the pan.
- Drop the blackberry preserve over the batter and swirl it four or five times with a knife, leaving distinct purple ribbons.
- Bake for 24–29 minutes, until a tester shows thick moist crumbs. Cool completely in the pan.
- Stir the marshmallow creme with the heavy cream until pipeable. Pipe a center dot and three thin concentric circles over the slab.
- Drag a toothpick from the center outward at even intervals to form a web. Rest for 15 minutes, cut into 20 bars, and garnish with fresh blackberries.
Notes
For sharp edges, chill the decorated slab for 20 minutes and wipe the knife between cuts.