RECIPE TITLE "Chocolate-Raspberry Brownies Recipe"
Source: Cooking at a Glance - Cookies,
Courtesy of: Cooking.com
Makes about 20 pieces --- easy
Raspberry and chocolate are a classic pairing, but other flavors of preserves like cherry, for example, are equally luscious in this recipe.
1/2 cup butter or margarine
2 ounces unsweetened chocolate
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup seedless raspberry jam or preserves
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
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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