10 August 2009

Recipe: Chocolate Black Raspberry Brownies

Photo of 500 pounds of chocolate in a bakery! (since these brownies did not come with a photo this was the next best thing to salivate over in the way of chocolate)

From Denny: It's never too early to start thinking about what you will be cooking for the holidays. Now is a great time to test drive a few dessert recipes that are easy to make and easy to transport if you are asked to bring a sweet to the gathering! Brownies are a crowd pleaser and easy on the home cook who is pressed for time. In the ongoing series on brownies here's the latest yummy and elegant version of our beloved chocolate! :)

From: Diane H. Floyd of Atlanta, Georgia

Hands on time: 30 minutes
Total time: 1 hour and 55 minutes
Serves: 20


4 squares unsweetened chocolate

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

2 cups granulated sugar

3 eggs, lightly beaten

1 teaspoon vanilla

1 cup all-purpose flour

1 cup semisweet chocolate chips, divided

10 ounces black raspberry jam, preferably seedless (do not substitute red raspberry or blackberry), at room temperature

2 teaspoons vegetable oil


Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch pan. In the microwave or a double boiler set over simmering water, melt chocolate and butter together and stir until the mixture is smooth. By hand, stir in sugar, eggs, vanilla and flour until well-combined. Spread in pan. Sprinkle evenly with 1/3 cup of the chocolate chips.

Bake for 25 minutes, or until slightly firm when touched lightly. Do not overbake. Let cool at least 15 minutes.

Spread the jam evenly over the brownies. Melt the remaining 2/3 cup chocolate chips with the 2 teaspoons vegetable oil. Stir until smooth. Pour melted chocolate over the jam. Using a knife, spread the melted chocolate over the jam in as even a layer as possible. Chill thoroughly and cut into small squares. Serve chilled.


Total time for this recipe includes 1 hour of chilling time.

These rich brownies, which are topped with a layer of jam and a thin coating of chocolate, freeze extremely well and can be refrozen.

"You can make them in the mini foil baking cups, resulting in very pretty individual bonbons for parties, " she says. "Just use a scant tablespoon of brownie batter in each cup and sprinkle with a few chocolate chips. A finger is the ideal method of spreading both the jam and chocolate over the little cups of brownie. Just remember not to lick it until you are finished."

She recommends using the microwave when melting the chocolate.


Per serving:
278 calories (percent of calories from fat, 41), 3 grams protein, 41 grams carbohydrates, no fiber, 14 grams fat, 46 milligrams cholesterol, 85 milligrams sodium.

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