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Chocolate-Raspberry Brownies
in Diana's Recipe Book
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
Servings: Makes 20 brownies |
Comments: Raspberry and chocolate are a classic pairing, but other flavors of preserves like cherry, for example, are equally luscious in this recipe. |
Ingredients: For Brownies: 1/2 cup (1 stick/4 oz./113g) butter or margarine 2 ounces unsweetened chocolate 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup all-purpose flour 1/3 cup seedless raspberry jam or preserves For Frosting: 1 1/2 cups sifted confectioners' sugar 3 tablespoons unsweetened cocoa powder 3 tablespoons butter or margarine, melted 1 teaspoon vanilla extract 1 to 2 tablespoons boiling water |
Instructions: FOR BROWNIES: In a medium saucepan melt butter or margarine and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs, vanilla, and almond extract. Using a wooden spoon, lightly beat in flour just till combined. (Do not overbeat or brownies will fall when baked.) Spread batter into a greased 8 x 8x 2-inch baking pan. Spoon raspberry jam in dollops over batter; run a knife through batter several times to achieve a marbled effect. Bake in a preheated 350 degree F/180 degree C oven for about 35 minutes, or till set. Cool in pan on a rack. FOR FROSTING: In a medium mixing bowl stir together the powdered sugar, cocoa powder, melted butter or margarine, and vanilla. Stir in enough of the boiling water to make a frosting of spreading consistency. Spread over cooled brownies. If desired, score frosting with the tines of a fork. Cut into bars. Makes 20 brownies. |
Date: January 1, 2004 |
Reviews
Reviewer: Veronica
Rating:
Review:
When I tried these brownies they were very good.
Rating:
Review:
When I tried these brownies they were very good.