Yield: 20 Servings
|½ teaspoon||Baking soda|
|½ cup||Unsalted butter*|
|12 ounces||Semi-sweet chocolate*|
|2 teaspoons||Pure vanilla extract|
|1 cup||Raspberries, fresh or frozen|
|16 ounces||Semisweet chocolate*|
|4 tablespoons||Raspberry preserves*|
*Cut butter into pieces. Do not use chocolate chips. A really good imported chocolate will make these extra special. For frosting use seedless red raspberry preserves.
Preheat oven to 350 degrees F. Line a 9"x12" pan with foil and spray that with a nonstick spray. Sift flour, soda and salt into a bowl; set aside. In a sauce pan on stove top *OR* in a non-metal bowl in the Microwave oven melt the butter; remove and add chocolate. Let stand 1 minute to soften chocolate then whisk it together until smooth. Cool about 10 minutes. In a medium bowl, whisk together sugar and eggs; add chocolate mixture and wisk until blended. With a wooden spoon, stir in flour mixture. Carefully fold in raspberries. Pour into prepared pan and bake 25-30 minutes until a toothpick inserted into the center comes out with a moist crumb. Cool. Frost.
FROSTING; In a small saucepan on stove top *OR* in a non-metal bowl in the microwave bring cream to a boil. Remove from heat and add chocolate and preserves. Place over a bowl of cool water and stir with spatula until soft peaks form. Spread on cooled brownies and serve.
Recipe from George Geary as printed in the Orange County Register, 4/95. Typed for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95