Most Loved Chocolate-Rasberry Brownies
Most Loved Chocolate-Rasberry Brownies recipe
Yield
16 servingsPrep
20 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
|
|
| 5 | ounces |
chocolate
chopped |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ¼ | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
chopped, toasted |
|
| ½ | cup |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
|
|
| 144.5 | ml/g |
chocolate
chopped |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 296 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
walnuts
chopped, toasted |
|
| 118 | ml |
raspberry jam
|
*
|
Directions
Butter 13x9x2-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 cup 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 let cool completely.
Cut brownies into squares.
