RASPBERRY BROWNIES (Adapted from my recipes)

I think the combination of raspberry and chocolate is absolutely devine!  I like it better than mint/chocolate or peanut butter/chocolate any day.  And something about these brownies screams “elegance” to me.  They’re decadent, but with a brownie, you only need a small square (or triangle) to satisfy your sweet tooth.
16 TBSP (2 sticks) unsalted butter, cut into pieces
4 ounces semisweet chocolate, chopped (I’m using 3/4 cup of semi sweet chocolate morsels here)
2 cups sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 cup chocolate chips
1/2 cup seedless raspberry jam
Preheat oven to 350 degree F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang. Spray with non-stick cooking spray or grease lightly.
In a large pan over low heat, melt butter and semisweet chocolate, stirring often.
Transfer to a bowl and let cool for 10 minutes.
Whisk in sugar, eggs and vanilla. then stir in flour and salt until just combined.
Then stir in flour and salt until just combined.
 Fold in chocolate chips.
Pour batter into baking dish.
Spoon jam into a small bowl and stir vigorously to loosen. Drizzle jam (it helps if you microwave it just a few seconds!) evenly over batter and swirl in lightly with a spoon.
Bake until the top has set and a toothpick inserted in center comes out clean, about 40 minutes. Let cool completely in pan on a wire rack.
When completely cooled, run a knife around edges without foil. Using foil handles, lift brownies out of pan, place on a cutting board and peel off foil. Cut into 24 squares. Store in an airtight container at room temperature.

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