Raspberry Brownies
Yield: 24 2x 1/4-inch bars
Source: Joy of Cooking Christmas Cookies
Ingredients:
- 12 oz unsweetened choclate coarsely chopped
- 1 1/2 c unsalted butter
- 6 ea Large eggs
- 3 c suger
- 2 tsp vanilla
- 1 1/2 c all-purpose flour
- 2/3 c raspberry jam
- Preheat the oven to 350 F.
- Line a 13x9-inch baking pan with aluminum foil, allow it to overhang the two narrow ends of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
- Melt chocolate and butter in double boiler. Stir constantly until the chocolate melts. Remove at once from heat. Using a wire whisk, beat until smooth. Cool to room temperature.
- In a seperate bowl, beat or whisk eggs, sugar and vanilla until well blended. Fold in the cooled chocolate mixture with wooden spoon or rubber spatula.
- Add flour and mix. WHen the batter is just mixed, turn out into the pan, spreading to edges.
- Drop raspberry jam by teaspoonfuls evenly over the top. Insert the tip of a knife 1/2 inch into the batter, then evenly distribute the jam by swirling the knife.
- Bake on the middle overn rack for 30 to 35 minutes, or until the center of the top is almost firm when lightly tapped and toothpick inserted in the center comes clean except at the bottom, which will look a little moist.
- Transfer the pan to a wired rack and let stand until completely cool. Using the overhanging foil as handles, lift the brownies to a cutting board. Carefully peel off the foil. Using a large, sharp knife, cut into bars, wipting bits of bownies off the knife with a damp towel as you work.
