Yield: 12 servings
|2 ounces||Unsweetened Chocolate|
|6 tablespoons||Butter Or Margarine|
|7 tablespoons||Raspberry Jam, Seedless|
|2 tablespoons||Raspberry Vinegar|
|½ cup||All-Purpose Flour|
|½ cup||Almonds, Toasted, Sliced --|
|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