Raspberry Brownies

prep time:: 20 min
total time:: 1 hr 35 minutes

Makes 12 servings

ingredients

3/4 C (2 sticks) unsalted butter
4 oz unsweetened chocolate -- chopped
4 large eggs
1 1/2 C sugar
1 tsp pure vanilla extract
1/2 tsp salt
1 C all purpose flour
1/2 C semisweet chocolate chips
1 C raspberry preserves
Confectioners’ sugar -- for dusting, optional

directions

Spray bottom of 8“ or 9” pan with cooking spray. Melt together butter and chocolate in bowl set over simmering water in saucepan or in microwave. Stir until smooth. Set aside to cool.

Whisk eggs and sugar in large bowl until well combined, about 1 minute. Whisk in the chocolate mixture until blended. Whisk in vanilla and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan.

Spread preserves over batter in pan. Place in freezer until preserves are set, about 20 minutes. Spread remaining batter over top of preserves.

Bake at 350° until wooden pick inserted in center comes out clean, about 45 minutes. Cool in pan on wire rack. Cut into 32 brownies.

To serve, dust with confectioners’ sugar, if desired.

Source: Cindy Bullock