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Chocolate Rasberry Brownies

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Submitted by 4runnachick

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER, UNSALTED
(2 sticks)
5 144.5
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened, chopped
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 ¼ 296
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
CUP ML WALNUTS
chopped, toasted, (about 4 oz)
½ 118
CUP ML RASPBERRY JAM *

Directions

Butter 13×9×2 inch baking pan.

Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth.

Remove from heat.

Whisk in sugar, then eggs and vanilla. Mix flour, baking powder and salt in small bowl.

Add to chocolate mixture and whisk to blend.

Stir in nuts.

Pour 2 cups of batter into pan.

Freeze until firm, about 10 minutes.

Preheat oven to 350℉ (180℃).

Spread preserves over brownie batter in pan.

Spoon remaining batter over.

Let stand 20 minutes at room temperature to thaw bottom layer.

Bake brownies until tester inserted into center comes out clean, about 35 minutes.

Transfer to rack and cool. Cut brownies into squares.

(Can be prepared 1 day ahead. Store in airtight container at room temperature.)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 1306 55% from fat
 % Daily Value *
Total Fat 80g 124%
Saturated Fat 38g 191%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 378mg 16%
Total Carbohydrate 47g 47%
Dietary Fiber 7g 26%
Sugars g
Protein 42g
Vitamin A 33% Vitamin C 1%
Calcium 11% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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