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Slow Cooked Raspberry Fudgey Brownies -- w

Source of Recipe

Dessert du Jour – e-mail
Slow Cooked Raspberry Fudgey Brownies -- w
Yield: 12 servings.

1/2 cup margarine
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder

Optional: Vanilla ice cream
Optional: Chocolate ice-cream topping
Optional: Fresh raspberries

Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour
the greased jars; set aside.

In a saucepan melt margarine and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder.

Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crockery cooker. Pour 1 cup water around jars.

Cover; cook on HIGH for 3 to 3 1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely.

To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice-cream topping, and fresh raspberries.

One serving w/o ‘optional’ items equals: calories: 204 , total fat: 11g (saturated fat: 0g) , cholesterol: 36mg , sodium: 109mg , carbohydrate: 26g , fiber: 1g , protein: 2g +++WWP: 5