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Chocolateraspberry Brownies

Author/Submitted by:
Servings: 12
Categories: Brownies / Chocolate / Cookies / Desserts

2  oz  Unsweetened Chocolate
6  tb  Butter Or Margarine
1  c  Sugar
2  lg  Eggs
7  tb  Raspberry Jam, Seedless
2  tb  Raspberry Vinegar
1/2  ts  Vanilla
1/2  c  All-Purpose Flour
1/4  ts  Salt
1/2  c  Almonds, Toasted, Sliced --
    Coarsely chopped
3/4  c  Semisweet Chocolate Chips

1. In a 2- to 3-qt pan over low heat, stir unsweetened chocolate and butter until melted. Remove from heat and stir in sugar, then eggs until glossy. Stir in 1/4 cup of the jam, 1 Tbs of the vinegar, and vanilla, then mix in flour, salt, and almonds. Spread in a buttered and floured 9-inch cake pan with a removable rim. 2. Bake in a 350 F oven until brownies begin to pull from sides of pan, about 30 mins. Let cool on a rack for 10 mins. 3. In a 1- to 2-qt pan over low heat, stir chocolate chips, remaining 3 Tbs jam, and remaining vinegar until melted. Swirl over brownies. Let cool on a rack. loosen from rim, then push out. Serves 12 to 16. Per serving: 209 cal, 47% (99 cal) from fat; 2.6 g protein; 11 g fat (5.6 g sat); 28 g carbo; 93 mg sodium; 39 mg chol.

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