Dark Chocolate & Raspberry Jam Brownies

A stokes recipe by us

  • Serves 10+
  • 1 hour
  • Gluten Free
  • Vegetarian
Food Made Better

What you'll need

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Jar 454g
Case 6x 454g
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  • Caster Sugar (250g)
  • Plain Flour (100g)
  • Cocoa Powder (40g)
  • Butter (100g)
  • 3 Large Free-Range Eggs
  • Pump Street Dark Chocolate (Madagascar- Ambanja 72%)

Chocolatey, Gooey and Fruity, these moreish treats take you straight to chocolate heaven! Made extra special by using the 2 special quality ingredients.


1) Preheat the oven to 180°C/Fan and prepare a baking tin with baking paper inside covering all sides.

2) In a bowl mix together the sugar, plain flour (Gluten-Free if required), cocoa powder, butter, and the 3 eggs. Mix thoroughly until evenly blended. Then add the half a bar (35g) of the Pump Street chocolate. Mix until evenly blended into the mixture.

3) Pour the mixture into the prepared baking tin and top with 8 large teaspoons of Stokes Raspberry Extra Jam.

4) Bake for 35 to 40 minutes at 180°C/Fan.

5) Allow the brownies to cool in the tin for around 10 minutes. Cut into squares and enjoy served with a scoop of clotted cream ice cream whilst still warm. Perfection!