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Apron Annie's Raspberry Brownies

Source of Recipe


Wendy Laatsch, Apron Annie's Catering






List of Ingredients



• 8 ounces semisweet chocolate, chopped
  
• 4 ounces unsweetened chocolate, chopped
  
• 1 cup (2 sticks) unsalted butter
  
• 2 cups packed brown sugar
  
• 1 tsp vanilla extract
  
• 4 eggs
  
• 1-1/2 cups plus 4 Tbsp flour
  
• 1/2 tsp baking powder
  
• 1 tsp salt
  
• 1 jar (12 ounces) seedless raspberry jam (heat slightly in microwave to make spreadable)
  
• Chocolate Ganache (recipe follows)
  






Instructions



1. Preheat oven to 350° F.
   
   
2. In heavy saucepan, melt chocolates and butter over low heat, stirring until smooth. Remove from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, one at a time, beating with wooden spoon until glossy.
   
   
3. In bowl, sift together flour, baking powder and salt. Add to chocolate mixture, beating just until batter is well combined.
   
   
4. Line 13- x 9-inch pan with foil, making sure foil reaches just slightly over top of pan. Spread half the brownie batter onto bottom of pan. Spread warmed raspberry jam over batter, spreading it as evenly as possible. Top with remaining batter, spreading evenly to cover raspberry layer. Bake in preheated oven 30 to 35 minutes, or until done.
   
   
5. When done, remove from oven and cool completely. Top with ganache and chill until firm enough to cut. Remove brownies from pan by grasping sides of foil in pan. Set on cutting board and push down sides of foil to make cutting easier. Cut into squares, then chill 1 hour or overnight.
   
   Makes about 32 brownies.
   
   ..........
   
   CHOCOLATE GANACHE
   
   • 2 cups semisweet chocolate chips
   • 1 cup whipping cream
   • 2 Tbsp Chambord liqueur (optional)
   
   In food processor, chop chocolate chips. Heat cream in microwave oven until hot, but do not let cream boil. Slowly pour hot cream into processor and process slowly until mixture is melted and smooth. Add Chambord, if desired.
   
   Spread over cooled brownies.