Raspberry Crowned Brownies |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great, sometimes gooey fudgy brownies. A bit more time consuming than most of my recipes-worth the trouble, Ingredients:
6 oz chocolate melted ( semi-sweet chips or bar baking kind ) |
1 cup butter or margarine |
3 cups sugar |
6 eggs |
3 tsp vanilla extract |
1/2 tsp salt |
2 cups flour |
1 1/2 cups chopped nuts ( walnuts, pecans etc. ) |
12 oz jar seedless raspberry jam ( could be apricot, blueberry etc. ) |
frosting |
6 oz chocolate |
2 tbs butter or margarine |
2 tbs. light corn syrup |
1 cup sifted powdered sugar |
1 tbs. half and half or milk |
1 tsp vanilla or almond extract |
Directions:
1. Over lowest heat melt chocolate and fat together until melted and smooth.
2. Set aside.
3. In a large mixing bowl beat: sugar, vanilla, salt and eggs until well blended.
4. Beat in the cooled chocolate mixture.
5. Combine nuts and flour and fold into chocolate mixture.
6. Place batter in a 9 x 13 oblong pan.
7. Bake in a preheated 325F oven until appearing set and wooden toothpick in center has moist or damp crumbs ( do not overbake!!!), about 45 to 55 minutes.
8. Remove from oven to cooling rack.
9. Cool to warm.
10. Carefully smooth over the raspberry jam.
11. Let cool completely.
12. Make frosting.
13. In pan over lowest heat melt chocolate , fat, corn syrup.
14. Stir in powdered sugar, vanilla and milk ( may need more to thin as desired ).
15. Drizzle over brownies.
16. Place in refrigerator to set.
17. When brownies are well chilled, cut into pieces and let come to room temperature to serve.
18. Recipe may be halved.
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