Ingredients
CHOCOLATE-RASPBERRY BROWNIES
Kristie Lundstrom, Bellingham, Washington
2 ounces unsweetened chocolate
6 tablespoons butter or margarine
1 cup sugar
2 large eggs
7 tablespoons seedless raspberry jam
2 tablespoons raspberry vinegar
½ teaspoon vanilla
½ cup all-purpose flour
¼ teaspoon salt
½ toasted sliced almonds, coarsely chopped
¾ cup semisweet chocolate baking chips
Preparation
In a 2-3 quart pan over low heat, stir unsweetened chocolate and butter until melted. Remove from heat and stir in sugar, then eggs until glossy. Stir in ¼ cup of the jam, 1 tablespoon 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. Bake in a 350 degree oven until brownies begin to pull from sides of pan, about 30 minutes. Let cool on a rack for 10 minutes. In a 1-2 quart pan over low heat, stir chocolate chips, remaining 3 tablespoons 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.
This is the exact recipe from SUNSET’S KITCHEN CABINET page. I didn’t toast the almonds and I used butter.
