Raspberry swirl brownies

Yield: 32 servings

Measure 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

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.

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