Chocolate Raspberry Brownies |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I found this in a recipe book called Hometown Favorites from Pittsford NY. You can't beat the combination of chocolate and raspberry! For those of us who love raspberry but don't tolerate the seeds, this is the perfect recipe! It is so yummy! Ingredients:
1/2 cup butter or 1/2 cup margarine |
2 ounces unsweetened chocolate |
1 cup sugar |
2 eggs |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
1 cup flour |
1/3 cup seedless raspberry jam or 1/3 cup preserves |
1 1/2 cups powdered sugar |
3 tablespoons cocoa powder |
3 tablespoons butter, melted |
1 teaspoon vanilla |
2 tablespoons boiling water |
Directions:
1. To make the brownies:.
2. In saucepan, melt butter and chocolate over low heat.
3. Remove from heat.
4. Add sugar, eggs, vanilla and almond extract.
5. Beat in flour just until combined; do not overbeat.
6. Spread batter into a greased 8x8-inch baking pan.
7. Spoon raspberry jam in dollops over batter.
8. Run a knife through batter several times to achieve a marbled effect.
9. Bake at 350 degrees F until tester comes out clean, 25 minutes or so.
10. Remove from oven and cool completely.
11. To make Cocoa Frosting:.
12. In mixing bowl, stir together powdered sugar, cocoa powder, melted butter and vanilla.
13. Stir in enough boiling water to make a frosting of spreading consistency.
14. Spread over cooled brownies.
15. Can score frosting with tines of fork.
16. Cut into bars.
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