Chocolate-Raspberry Brownies
1 c. butter
5 1-oz. sqs. unsweetened baking chocolate, chopped
2 c. sugar
4 eggs, beaten
2 t. vanilla extract
1-1/4 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1 c. chopped walnuts, toasted
1/2 c. raspberry preserves
Melt butter and chocolate in a heavy saucepan over low heat, stirring
constantly, until smooth. Remove from heat. Whisk in sugar, eggs and
vanilla. In a small bowl, mix flour, baking powder and salt. Add to
chocolate mixture and whisk to blend. Stir in nuts. Pour 2 cups batter
into a greased 13"x9" baking pan. Freeze until firm, about 20 minutes.
Spread preserves over frozen batter in pan; spoon remaining batter over
preserves. Let stand 20 minutes to thaw. Bake at 350 degrees for about
35 minutes, or until a toothpick tests clean. Cut into squares; transfer
to a wire rack to cool. Makes about 2 dozen.
Susan Brzozowski
Ellicott City, MD
The layer of raspberries makes these brownies really special!
101 Farmhouse Favorites gooseberry patch
1 c. butter
5 1-oz. sqs. unsweetened baking chocolate, chopped
2 c. sugar
4 eggs, beaten
2 t. vanilla extract
1-1/4 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1 c. chopped walnuts, toasted
1/2 c. raspberry preserves
Melt butter and chocolate in a heavy saucepan over low heat, stirring
constantly, until smooth. Remove from heat. Whisk in sugar, eggs and
vanilla. In a small bowl, mix flour, baking powder and salt. Add to
chocolate mixture and whisk to blend. Stir in nuts. Pour 2 cups batter
into a greased 13"x9" baking pan. Freeze until firm, about 20 minutes.
Spread preserves over frozen batter in pan; spoon remaining batter over
preserves. Let stand 20 minutes to thaw. Bake at 350 degrees for about
35 minutes, or until a toothpick tests clean. Cut into squares; transfer
to a wire rack to cool. Makes about 2 dozen.
Susan Brzozowski
Ellicott City, MD
The layer of raspberries makes these brownies really special!
101 Farmhouse Favorites gooseberry patch