Rasberry Brownies

4 squares of bakers unsweetened baking chocolate

3/4 cup ( 1 1/2 sticks butter)

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1/4 cup seedless raspberry jam

6 squares of bakers semi sweet baking chocolate (chopped)

3/4 cup whipping cream

Preheat Oven to 350. Line a 13x 9 inch baking pan with foil, with the ends of the foil extending over the sides of the pan. Grease foil. Microwave unsweetened chocolate and butter in large microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate mixture until well blended. Add eggs and vanilla. mix well, stir in flour until well blended . spread into prepared pan.

Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs stuck to tooth pick ( do not over bake) cool in pan.

Spread jam over brownies. Microwave semi sweet chocolate and cream in microwavable bowl on high for 2 minutes or until simmering. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over jam layer.
Refrigerate 1 hour or until chocolatel layer is set. Lift desert from pan using foil handles cut into brownie bars.

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