60g of bittersweet chocolate
1/4 cup of unsalted butter or margarine
1 cup of sugar
1 tablespoon of vanilla extract
2 well-beaten eggs
3/4 cup of all-purpose flour
3/4 cup of seedless raspberry jam
60g of bittersweet chocolate
1/4 cup of unsalted butter or margarine
1 cup of sugar
1 tablespoon of vanilla extract
2 well-beaten eggs
3/4 cup of all-purpose flour
3/4 cup of seedless raspberry jam
In a bowl, mix the chocolate with the butter or margarine
Place the mixture over simmering water in a double boiler and let it melt
Remove from heat and stir in sugar, vanilla extract, and eggs until well combined
Add the flour and raspberry jam
Mix until smooth
Pour into a small, greased baking dish
Bake at moderate temperature (170°F) for 25-30 minutes or until set
Let cool, then cut into brownie squares
If desired, dust with confectioner's sugar
Yield: 20 brownies.
