Chocolate & Raspberry Jam Brownies

A Stokes recipe by our Resident Chef

  • Serves 5+
  • 45 Minutes
  • Vegetarian
Food Made Better

What you'll need

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Jar 340g
Case 6x 340g
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  • 225g Butter
  • 450g White Sugar
  • 160g Dark Chocolate Buttons
  • 5 Free-Range Eggs
  • 110g Plain Flour
  • 50ml Cherry Liqueur
  • 50g Cocoa Powder


  1. Melt the butter and sugar together in a pan. Once melted, remove from the heat, add the chocolate and sift in the flour & cocoa powder. Mix well and then beat in the eggs and cherry liqueur.
  2. Line a medium-sized baking tin with greaseproof paper and pour in the brownie mix. Drizzle Stokes Raspberry Jam over the top and a handful of chocolate buttons and loosely stir in.
  3. Bake in a hot oven (190C) for roughly 30 minutes until set. For a squidgy brownie, bake so that the centre of the brownies still “wobbles “a bit. Don’t worry, it will set as it cools.
  4. Allow to cool & enjoy!