Raspberry swirl brownies
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter | |
| 4 | ounces | Unsweetened chocolate square cut-up |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Sugar |
| ⅔ | cup | Flour |
| dash | Salt | |
| ½ | cup | Semisweet chocolate chips |
| ½ | cup | (to 2/3) raspberry jam, seedless |
| ½ | cup | Walnuts; chopped |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:50 1. Preheat oven to 350 F. In a 2-qt glass bowl, combine butter and unsweetened chocolate. Heat in microwave on High 2 to 2½ mins, stirring once or twice until melted and smooth.
2. With a fork beat in eggs, vanilla, and sugar until blended. Mix in flour and salt. Stir in chocolate chips. 3. Turn mixture into a greased 8-inch square baking pan. Drop spoonfuls of jam over brownie batter. Using a knife, swirl jam around and through batter. Sprinkle nuts over top. 4. Bake 35 to 40 mins, or until top looks set. Let cool in pan, then refrigerate. When cold, cut into 32 (2 x 1-inch) bars.