Decadent Raspberry Brownies
PREP:
15 minutes
COOK:
High 3 hours
COOL:
10 minutes
MAKES:
12 brownie slices
Ingredients
- l/2 cup margarine or butter
- 2 ounces unsweetened chocolate
- 2 eggs
- 3/4 cup sugar
- 1/3 cup seedless red raspberry jam
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- Vanilla ice cream (optional)
- Chocolate ice cream topping (optional)
- Fresh raspberries (optional)
Preparation
Step 1
Generously grease two 1 pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.
In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- to 4-quart slow cooker. Pour 1 cup water around jars.
Cover; cook on high-heat setting for 3 to 3 1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove roils from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, chocolate ice cream topping, and fresh raspberries.