Raspberry Brownies
Jun. 8th, 2004 04:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dampscribbler
This is an adaptation of my mother-in-law's brownie recipe. Once you've made this a couple of times, you'll never go back to brownies from a box.
Raspberry Brownies
Ingredients:
2 squares unsweetened baking chocolate (about 2 oz.)
1/3 cup butter (5 and 1/3 Tablespoons)
2/3 cup flour, unsifted
1/2 teaspoon baking powder
1/4 teaspoon salt (optional if you are using salted butter)
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup raspberry preserves, seedless or seeded, stirred (8 oz.)
--------------------------------
If possible, take eggs from refrigerator about 10-20 minutes early to let them come to room temperature. Preheat oven to 350 degrees F.
In a small bowl, mix flour, baking powder, and optional salt.
In a sturdy saucepan, melt butter and chocolate over LOW heat.
In a large bowl, beat eggs; gradually beat in sugar and vanilla. Blend in melted chocolate. Add flour mixture in two portions, stir just until mixed, and pour into a greased 8" square baking pan. Drop raspberry preserves on in globs, then spread gently with the back of a spoon across the top. Bake for about 25 minutes. A toothpick should come out of the brownies mostly clean when they are done, although it will be gooey with preserves.
Variation: If you don't want to add the preserves, increase the sugar by 1/4 cup, and bake the same way.
Raspberry Brownies
Ingredients:
2 squares unsweetened baking chocolate (about 2 oz.)
1/3 cup butter (5 and 1/3 Tablespoons)
2/3 cup flour, unsifted
1/2 teaspoon baking powder
1/4 teaspoon salt (optional if you are using salted butter)
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup raspberry preserves, seedless or seeded, stirred (8 oz.)
--------------------------------
If possible, take eggs from refrigerator about 10-20 minutes early to let them come to room temperature. Preheat oven to 350 degrees F.
In a small bowl, mix flour, baking powder, and optional salt.
In a sturdy saucepan, melt butter and chocolate over LOW heat.
In a large bowl, beat eggs; gradually beat in sugar and vanilla. Blend in melted chocolate. Add flour mixture in two portions, stir just until mixed, and pour into a greased 8" square baking pan. Drop raspberry preserves on in globs, then spread gently with the back of a spoon across the top. Bake for about 25 minutes. A toothpick should come out of the brownies mostly clean when they are done, although it will be gooey with preserves.
Variation: If you don't want to add the preserves, increase the sugar by 1/4 cup, and bake the same way.
