Chocolate-raspberry brownies

Yield: 12 servings

Measure Ingredient
2 ounces Unsweetened Chocolate
6 tablespoons Butter Or Margarine
1 cup Sugar
2 larges Eggs
7 tablespoons Raspberry Jam, Seedless
2 tablespoons Raspberry Vinegar
½ teaspoon Vanilla
½ cup All-Purpose Flour
¼ teaspoon Salt
½ cup Almonds, Toasted, Sliced --
\N \N Coarsely chopped
¾ cup Semisweet Chocolate Chips

1. In a 2- to 3-qt pan over low heat, stir unsweetened chocolate and butter until melted. Remove from heat and stir in sugar, then eggs until glossy. Stir in ¼ cup of the jam, 1 Tbs of the vinegar, and vanilla, then mix in flour, salt, and almonds. Spread in a buttered and floured 9-inch cake pan with a removable rim. 2. Bake in a 350 F oven until brownies begin to pull from sides of pan, about 30 mins.

Let cool on a rack for 10 mins. 3. In a 1- to 2-qt pan over low heat, stir chocolate chips, remaining 3 Tbs jam, and remaining vinegar until melted. Swirl over brownies. Let cool on a rack. loosen from rim, then push out. Serves 12 to 16.

Per serving: 209 cal, 47% (99 cal) from fat; 2⅗ g protein; 11 g fat (5⅗ g sat); 28 g carbo; 93 mg sodium; 39 mg chol.

Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking

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