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Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Raspberry Fudge Brownies
Yield: Makes 16 brownies
Ingredients:
1/2
cup (1 stick) butter
3
squares (1 ounce each) bittersweet chocolate*
1
cup sugar
2
eggs
1
teaspoon vanilla
3/4
cup all-purpose flour
1/4
teaspoon baking powder
Dash salt
1/2
cup sliced or slivered almonds
1/2
cup raspberry preserves
1
cup (6 ounces) milk chocolate chips
Preparation:
1.
Preheat oven to 350°F. Grease and flour 8-inch square baking pan.
2.
Melt butter and bittersweet chocolate in small, heavy saucepan over low heat. Remove from heat; cool. Beat sugar, eggs and vanilla in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread three fourths of batter in prepared pan; sprinkle with almonds.
3.
Bake 10 minutes. Remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top. Bake 25 to 30 minutes or just until top feels firm.
4.
Immediately sprinkle chocolate chips over top. Let stand 1 to 2 minutes or until chips melt; spread evenly over brownies. Cool completely in pan on wire rack. Let stand until chocolate is set. Cut into 2-inch squares.
This recipe appears in:
Brownies
