Raspberry Brownies

By melanieroe

Prep Time: 20 min
Total Time: 2 hr 25 min
Makes: 32 servings, 1 brownie each

Nutrition Information
Calories 180 Total fat 10 g Saturated fat 6 g Cholesterol 40 mg Sodium 40 mg Carbohydrate 22 g Dietary fiber 1 g Sugars 16 g Protein 2 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 6 %DV

Ingredients

• 4 squares BAKER'S Unsweetened Chocolate
• 3/4 cup (1-1/2 sticks) butter or margarine
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 1 cup flour
• 1/4 cup seedless raspberry jam
• 6 squares BAKER'S Semi-Sweet Chocolate, chopped
• 3/4 cup whipping cream

Details

Servings 32
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

SPREAD jam over brownies. Microwave semi-sweet chocolate and cream in microwaveable bowl on HIGH 2 min. or until simmering. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over jam layer. Refrigerate 1 hour or until chocolate layer is set. Lift dessert from pan, using foil handles. Cut into 32 brownies to serve.