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Raspberry Brownies




Source of Recipe


Macklinda


List of Ingredients




8 oz. unsalted butter
4 oz. unsweetened chocolate
2 cups sugar
1 tsp. salt
1/4 cup plain yogurt
1 tsp. vanilla extract
4 eggs
1 cup unbleached all-purpose flour
2 cups walnut pieces
1 scant cup raspberry preserves



Recipe



Grease a 9- by 13-inch baking pan. Melt the butter and chocolate in a heavy pan over low heat, stirring occasionally. Remove the pan from the heat and add the sugar, salt, and vanilla and mix well. Add the eggs one at a time, mixing after each addition. Add the flour and beat until smooth. Stir in the walnut pieces. Pour half the batter into the prepared pan and make a smooth surface. Freeze the batter for 30 minutes. Preheat the oven 350 degrees. When the batter is frozen, spread the preserves on top in a thin layer. Pour the remaining batter over the preserves and gently smooth it over to cover the preserves. Bake for 40 to 45 minutes or until a tester inserted in the center comes out clean. Cool the pan on a wire rack for 10 minutes before cutting the brownies. Cool completely on the wire rack.