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Raspberry Brownies
BROWNIES
8 ounces
unsweetened chocolate
1 cup (2 sticks)
butter
1 cup (2
sticks) margarine
4 cups sugar
8 eggs, beaten
2 cups flour
1 teaspoon salt
2 cups chopped
pecans
1 ½ cups
raspberry preserves
GLAZE
2 cups (12
ounces) chocolate chips
1 cup whipping
cream
For the
brownies, combine the chocolate, butter and margarine in a microwave-safe bowl.
Microwave on low until melted, stirring every 2 minutes. Beat the sugar and
eggs in a mixing bowl until light and fluffy. Stir in the melted chocolate
mixture, flour and salt until well blended. Fold in the pecans. Pour into a
greased 11x13-inch baking pan. Bake at 350 degrees for 30 minutes or until the
brownies test done. Spread with the raspberry preserves. Cool on a wire rack.
For the glaze,
melt the chocolate chips in a microwave-safe bowl. Whisk in the whipping cream
until smooth.
Drizzle the
glaze over the brownies. Cut into squares and serve.
YIELDS 3 TO 4
DOZEN BROWNIES
From Open House: A Culinary Tour by The
Junior League of Murfreesboro
Copyright © 2002 by The Junior League of
Murfreesboro