Raspberry Brownies Recipe
Yield: 20 servingsYield: 20 servings
Recipe by luhu.jp
Ingredients:
2 cup: flour,
1/2 teaspoon: baking soda,
1/2 teaspoon: salt,
1/2 cup: unsalted butter*,
12 oz: semi-sweet chocolate*,
2 cup: sugar,
4 large: eggs,
2 teaspoon: pure vanilla extract,
1 cup: raspberries, fresh or frozen,
1: *frosting*,
2 cup: cream,
16 oz: semisweet chocolate*,
4 tablespoon: raspberry preserves*,
Directions:
*Cut butter into pieces. Do not use chocolate chips. A really good
imported chocolate will make these extra special. For frosting use
seedless red raspberry preserves.
Preheat oven to 350 degrees F. Line a 9"x12" pan with foil and spray
that with a nonstick spray. Sift flour, soda and salt into a bowl;
set aside. In a sauce pan on stove top *OR* in a non-metal bowl in
the Microwave oven melt the butter; remove and add chocolate. Let
stand 1 minute to soften chocolate then whisk it together until
smooth. Cool about 10 minutes. In a medium bowl, whisk together sugar
and eggs; add chocolate mixture and wisk until blended. With a wooden
spoon, stir in flour mixture. Carefully fold in raspberries. Pour
into prepared pan and bake 25-30 minutes until a toothpick inserted
into the center comes out with a moist crumb. Cool. Frost.
FROSTING; In a small saucepan on stove top *OR* in a non-metal bowl
in the microwave bring cream to a boil. Remove from heat and add
chocolate and preserves. Place over a bowl of cool water and stir
with spatula until soft peaks form. Spread on cooled brownies and
serve.
Recipe from George Geary as printed in the Orange County Register,
4/95. Typed for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95
Yield: 20 servings
Source from luhu.jp
imported chocolate will make these extra special. For frosting use
seedless red raspberry preserves.
Preheat oven to 350 degrees F. Line a 9"x12" pan with foil and spray
that with a nonstick spray. Sift flour, soda and salt into a bowl;
set aside. In a sauce pan on stove top *OR* in a non-metal bowl in
the Microwave oven melt the butter; remove and add chocolate. Let
stand 1 minute to soften chocolate then whisk it together until
smooth. Cool about 10 minutes. In a medium bowl, whisk together sugar
and eggs; add chocolate mixture and wisk until blended. With a wooden
spoon, stir in flour mixture. Carefully fold in raspberries. Pour
into prepared pan and bake 25-30 minutes until a toothpick inserted
into the center comes out with a moist crumb. Cool. Frost.
FROSTING; In a small saucepan on stove top *OR* in a non-metal bowl
in the microwave bring cream to a boil. Remove from heat and add
chocolate and preserves. Place over a bowl of cool water and stir
with spatula until soft peaks form. Spread on cooled brownies and
serve.
Recipe from George Geary as printed in the Orange County Register,
4/95. Typed for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95
Yield: 20 servings
Source from luhu.jp