Ingredients Jump to Instructions ↓

  1. 4 oz Unsweetened baking c -hocolate -- cut into pieces

  2. 1/2 c Butter

  3. 2 c Sugar

  4. 1 ts Vanilla

  5. 4 Eggs

  6. 1 c Flour --

  7. 1/2 c Raspberry preserves; -seedless

  8. 2 oz Semisweet chocolate; cut -into pieces

  9. 1 oz Unsweetened baking c -hocolate -- cut into pieces

  10. 1/3 c Sugar

  11. 1/4 c Water

  12. 2 Eggs

  13. 1 c Butter; softened --

  14. 1 oz Unsweetened baking chocolate

  15. 1 tb Butter Preheat oven to

  16. 350 degrees. Grease

  17. 9 x13" pan. Bottom Layer:In a small saucepan over low heat, melt

  18. 4 oz. chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat

  19. 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake

  20. 25-30 minutes or until set. Cool. Spread raspberry preserves over base. Filling: In a small saucepan over low heat, melt

  21. 2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In

Instructions Jump to Ingredients ↑

  1. another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1 minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves. Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour. Cut into bars. --


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