RASPBERRY BROWNIES
Source of Recipe
Marla
List of Ingredients
1 cup butter
4 oz. unsweetened chocolate, chopped
4 eggs
1 1/2 cups sugar
1 tsp. vanilla
2 tbs. raspberry liqueur
1/2 tsp. salt
1 cup all purpose flour
1 1/2 cups walnuts, chopped
1/2 cup semisweet chocolate chips
1 cup raspberry preserves
Confectioners sugar for dusting
Recipe
Heat oven to 350 degrees. Coat 13X9X2 inch baking pan with cooking spray. Melt together butter and chocolate in bowl, set over simmering water in saucepan. Stir until smooth. Set aside to cool. Beat eggs and sugar in bowl until combined. Beat in vanilla, 1 tbs. liqueur and salt. Stir in chocolate mixture. Stir in flour. Fold in walnuts and chocolate chips. Spread half the batter over bottom of prepared pan. Mix together preserves and remaining liqueur in bowl. Spread over batter in pan. Place in freezer, until preserves are set. Spread remaining batter over top of preserves. Bake in oven 45 min. Cool in pan. Cut into 32 brownies. Dust with confectioners sugar. Makes 32 brownies.
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