Raspberry Fudge Brownies the Editors of Publications International, Ltd.
Raspberry Fudge Brownies
Makes 16 brownies
|1/2||cup (1 stick) butter|
|3||squares (1 ounce each) bittersweet chocolate*|
|3/4||cup all-purpose flour|
|1/4||teaspoon baking powder|
|1/2||cup sliced or slivered almonds|
|1/2||cup raspberry preserves|
|1||cup (6 ounces) milk chocolate chips|
*One square unsweetened chocolate plus two squares semisweet chocolate can be substituted.
- Preheat oven to 350°F. Grease and flour 8-inch square baking pan.
- 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.
- 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.
- 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.
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