Rum Raspberry Brownies
Source of Recipe
by George
Recipe Introduction
I have received several requests for this recipe, so rather than email it, I'll post it here. It's really not difficult, just time consuming. I am also including my answers to several questions I have had about it, so this is a rather long post.
List of Ingredients
1 Betty Crocker Supreme Dark Chocolate Brownie Mix with Chocolate Syrup
1/2 cup Dark Creme de Cacao
1/3 cup vegetable oil
1/2 cup Egg Beaters (egg substitute) OR 2 eggs
3/4 cup Raspberry Preserves (with seeds or seedless, your preference)
1 cup semisweet chocolate chips
1 Tablespoon Rum Extract
1 Tablespoon Cherry Extract
Cooking Spray
Recipe
1. Preheat oven to 350 degrees. Warm the jar of raspberry preserves in pan of warm water.
2. Stir brownie mix, pouch of Hershey’s Syrup, Dark Creme de Cacao, oil, and Egg Beaters in medium bowl, using spoon, at least 50 strokes then add chocolate chips and mix 10 more strokes until well blended. (Mixture may be lumpy.)
3. Line a rectangular 9x9 inch baking pan with foil. Spray the foil. Spread 1/2 of batter in pan, cover with foil, and freeze for 15 to 20 minutes.
4. Remove mixture from freezer, and uncover. Stir cherry extract and rum extract into raspberry preserves. Spread this warm preserve mixture evenly on frozen mixture in pan. Spread rest of the unfrozen batter evenly over raspberry preserves. Cover pan with foil, and thaw at room temperature for 30 to 40 minutes (double the freezing time.) Bake uncovered for 45 minutes.
5. When done, cool for at least 30 minutes, then remove foil and brownies from pan and freeze for 30-45 minutes.
6. Remove brownies from freezer, and peel foil from brownies. When thawed, serve with Cherry Raspberry Sauce.
7. To make Cherry Raspberry Sauce, combine a 10 ounce box of frozen raspberries and an 8 ounce jar of maraschino cherries (without stems) in a blender or food processor and blend until smooth.
Notes and answers to questions that I have received:
1. So far I am the only person who has made these, although others have asked for the recipe. Please try these and let me know how you like them. I use a 9 inch square pan and a convection oven. You may have to adjust baking time a bit for a conventional oven. They are easy, but time consuming. They freeze well, but don't last long. The fun part is watching someone eat one for the first time. They look like regular brownies and I don't tell people that they are different. I just watch the facial expressions after the first bite.
2. I prefer brownies without nuts and left them out. If you prefer, the rum extract and cherry extract could also be left out, although that does change the flavor. The technique is to put half of the batter in the pan and partially freeze it. This makes it firm enough to spread the raspberry filling on top. Then spread the rest of the batter on top of that. Since part of it was frozen, it has to thaw before baking. My rule of thumb is to thaw for double the freeze time. The freezing trick was in Bon Appetit several years ago. You can use almost any brownie mix, but the Betty Crocker Supreme with Hersheys syrup is my favorite and the recipe is tied to it. I've tried them all in developing this recipe. You wouldn't believe how many batches I made to get it right.
3. The extracts are available in supermarkets. I use McCormick Imitation Cherry Extract and McCormick Imitation Rum Extract. Both in 1 ounce bottles. I use Smuckers Red Raspberry Preserves.
4. I had to go to a liqour store to find the dark Creme de Cacao. There are 2 types - dark and clear. Dark looks like black coffee and clear looks like water. I use the dark type because the flavor is supposed to be stronger. And don't worry about alcohol in your brownies - alcohol boils at a lower temperature than water so it all evaporates when you bake, leaving only the flavor.
5. You will find that the filling will crystalize around the edges making the edges chewy, but the center will be just right. And some people even prefer the chewy edges.
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