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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Supposed to showcase Raspberry Enlightenment , but if you don't have access to that, then I don't see how using a sauce would hurt. This is a Penzeys Spices recipe from the Winter 2007 catalog. Anything with Raspberry is good for me! Ingredients:
1 cup butter (2 sticks) |
3/4 cup cocoa |
2 cups sugar |
2 teaspoons vanilla extract |
4 tablespoons raspberry sauce |
4 eggs |
1 1/2 cups all-purpose flour |
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional) |
1/2 cup powdered sugar (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Grease a 9x13 inch glass pan.
3. Melt butter in a small pan over low heat, then sift in cocoa and whisk until smooth.
4. Pour into a large mixing bowl, let cool.
5. Add sugar, vanilla extract, raspberry sauce, and mix well.
6. Lightly whisk the eggs, then add butter and stir to blend.
7. Add flour, stir until combined. Brownies should be stirred by hand, until just blended.
8. Add nuts if desired, spoon into baking dish.
9. Bake for 30-40 minutes, until the middle springs back when lightly pressed and the edges start to pull away from the sides of the pan.
10. Let cool, then sift powdered sugar over the top, if desired.
11. Cut into small squares and stored in a covered container.
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