Layered Chocolate Raspberry Brownies
Source of Recipe
simplemeals
List of Ingredients
Layered Chocolate Raspberry Brownies
For Brownies:
2 bags chocolate raspberry morsels, divided (10 oz. each)
1/2 cup (1 stick) butter, divided
6 eggs. divided
2 cups flour, divided
1 t. baking powder, divided
1/2 t. salt, divided
For raspberry filling:
1 bag (12 oz) frozen raspberries, thawed
1 cup sugar
You will need to make 2 separate batches of the brownies. To make first
batch, melt half the morsels and half the butter in a large pan over low heat.
Remove from stove and beat in 3 eggs with a spoon. Add half the flour, half the
baking powder and half the salt. Stir just until mixed. Spread batter in a
greased 9 x 13" baking pan. Cover and place in freezer. To make filling, combine
raspberries and sugar in a blender or food processor. Blend well. Set aside.
Prepare batter for the second batch of brownies using remaining ingredients.
Remove first batch from freezer. Spread a layer of raspberry filling over frozen
brownies. Spoon second batch of brownie mix of the raspberry filling, covering
as much as possible. Bake in a 350 oven for 25 to 30 minutes or until batter
pulls away slightly from sides of pan. Cool completely in pan before cutting.
Recipe
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