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Ingredients Jump to Instructions ↓

  1. 1/3 cup raspberry preserves

  2. 3 1/2 ounces unsweetened chocolate , chopped

  3. 2/3 cup unsalted butter , cut into pieces

  4. 1 cup sugar

  5. 1 tsp vanilla

  6. tsp almond extract

  7. 2 large eggs

  8. cup all-purpose flour

  9. cup cocoa powder

  10. tsp ground cinnamon

  11. tsp ground cloves

  12. tsp baking powder

  13. tsp salt

  14. cup unsalted butter

  15. 2 ounces unsweetened chocolate , chopped

  16. cup cocoa powder, sifted

  17. 4 tbsp 2 % milk

  18. 1 tsp vanilla extract

  19. 2 cups icing sugar, sifted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F and butter and flour an 8-inch square baking pan, knocking out excess flour.

  2. In a small bowl stir preserves until smooth and set aside. In a heavy-bottomed saucepan, melt chocolate and butter over low heat, stirring until smooth and remove pan from heat. Scrape mixture into a large bowl and cool 10 minutes. Stir in sugar, vanilla, and almond extract. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, cocoa, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.

  3. Spread half of batter evenly in pan. Drop preserves by spoonfuls onto batter and spread carefully to form an even layer. Drop remaining chocolate batter by spoonfuls onto raspberry preserves and spread carefully to form an even top layer. Bake on center rack of oven 25 to 30 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting.

  4. For a fancy treat, top with a smooth, fudgy frosting.

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