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Raspberry-Filled Brownies
Makes about 1½ dozen
*1 cup (2 sticks) unsalted butter
*5 oz. unsweetened chocolate, chopped
*2 cups sugar
*4 large eggs
*2 tsp. vanilla extract
*1 1/4 cups unbleached all-purpose flour
*1 tsp. baking powder
*1/2 tsp. salt
*3/4 cup raspberry jam
*Vanilla ice cream or frozen yogurt
*Mint sprigs, for garnish
1Melt butter and chocolate in a large saucepan over low heat, stirring constantly until smooth. Remove from heat. Whisk in sugar. Whisk in eggs and vanilla.
2Separately, in a small bowl, mix flour, baking powder and salt. Add to chocolate mixture and whisk to blend.
3Pour 2 cups batter into a greased 9 inch x 13 inch baking pan. Place in freezer until firm, about 10 minutes.
4Preheat oven to 350 degrees. Spread raspberry jam over brownie batter in pan. Spoon remaining batter over the top. Let stand at room temperature 20 minutes to allow the bottom layer to thaw.
5Bake, uncovered, about 35 minutes or until a toothpick inserted in center comes out clean. Cool to room temperature.
6Serve with a scoop of ice cream and garnish with mint.