Raspberry Brownies
These buttery, crumbly, moist and chocolaty brownies will knock your socks off.
Yield
16 servingsPrep
25 minCook
25 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | sticks |
butter
|
|
| 4 | ounces |
unsweetened chocolate
|
|
| 4 | large |
eggs
|
|
| 1 ⅔ | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
raspberry jam
seedless |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226 | g |
butter
|
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 4 | large |
eggs
|
|
| 394 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
raspberry jam
seedless |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 9 x 12 inch pan.
Melt butter and chocolate in a double boiler over boiling water.
Set aside to cool. Beat eggs and sugar until thick and lemon colored. Add vanilla and jam.
Fold chocolate into eggs and mix thoroughly. Gently fold sifted flour into batter, mixing just until blended.
Pour into prepared pan and bake for 25 minutes or until center us just set. Do not overbake.
