by Tyra
Chocolate-raspberry brownies (0099)
Total time : 45m
Makes about 20 brownies, 1 per serving

For the Brownies:
1/2 cup butter or margarine
2 ounces unsweetened chocolate
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup seedless raspberry jam or preserves

For the Frosting:
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water

In a medium saucepan, melt the butter or margarine and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs, vanilla and almond extract. Using a wooden spoon, lightly beat in the flour till just combined. (Do not overbeat or the brownies will fall when baked.)

Spread the batter into a greased 8 x 8 x 2-inch baking pan. Spoon the raspberry jam in dollops over the batter; run a knife through the batter several times to achieve a marbled effect. Bake in a preheated 350 degrees F oven for about 35 minutes, or till set. Cool in pan on a rack.

In a medium mixing bowl, stir together the powdered sugar, cocoa powder, melted butter or margarine and vanilla. Stir in enough of the boiling water to make a frosting of spreadable consistency. Spread over the cooled brownies. If desired, score the frosting with the tines of a fork. Cut into bars.
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