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      RECIPE TITLE "Chocolate-Raspberry Brownies Recipe"
    Source: Cooking at a Glance - Cookies,
    Courtesy of: Cooking.com

    yields Makes about 20 pieces time--- difficultyeasy

    Raspberry and chocolate are a classic pairing, but other flavors of preserves like cherry, for example, are equally luscious in this recipe.

      RECIPE INGREDIENTS

    For Brownies:
    1/2 cup butter or margarine
    2 ounces unsweetened chocolate
    1 cup granulated sugar
    2 eggs
    1 teaspoon vanilla
    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 powdered sugar
    3 tablespoons unsweetened cocoa powder
    3 tablespoons butter or margarine, melted
    1 teaspoon vanilla
    1 to 2 tablespoons boiling water

      RECIPE METHOD

    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 8x8x2-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 degrees F. 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.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes about 20 brownies
    Facts per Serving
    Calories: 186 Fat: 9g Carbohydrates: 27g
    Cholesterol: 38mg Sodium: 11mg Protein: 2g
    Fiber: 1g % Cal. from Fat: 44% % Cal. from Carbs: 58%

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