Raspberry Swirl Brownies with Chocolate Chips and Coconut

DF, V

I went to a cookout the other day, but couldn’t show up empty handed.  Being short on time, I looked through my pantry and found a boxed brownie mix.  Of course I could have made them as is, but what fun is that?  I needed to jazz them up.  Peanut butter is an obvious choice as it pairs so perfectly with chocolate, but with summer here I felt I needed to add a fruity element…enter the raspberry jam.  Raspberries and chocolate are another match made in heaven that are made even more heavenly with the addition of more chocolate and coconut.  Sign me up for seconds.

Food 097

Raspberry Swirl Brownies with Chocolate Chips and Coconut
1 boxed dairy free brownie mix (suggested Duncan Hines)
2 eggs
1/4 c water
3/4 c vegetable oil
1/3 c raspberry jam
1/2 c dairy free chocolate chips (such as enjoy life)
1/4 c sweetened coconut flakes

Preheat oven to 350 degrees.  Empty brownie mix into a large bowl, add eggs, water, vegetable oil and stir until well blended.  Spread brownie mixture into a square 8″ greased pan.  Dollop raspberry jam over the brownie mixture then use a knife to make swirls.  Top brownies with chocolate chips and coconut.  Bake for 30-32 minutes until a toothpick comes out clean.  Cool in pan before slicing and serving.

 

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