Fudgy Raspberry Brownies

Fudgy Raspberry Brownies



1 cup butter

4 (1-ounce) squares unsweetened baking chocolate

2 cups sugar

4 eggs

1 teaspoon vanilla

1 teaspoon almond extract

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup seedless raspberry jam


1/4 cup whipping cream

4 (1-ounce) squares semi-sweet baking chocolate


Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.

Place butter and unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Set aside.

Combine sugar, eggs, vanilla and almond extract in large bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat just until mixed. Spread batter into prepared pan.

Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake for 35 to 40 minutes or until set and brownies begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.

Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add semi-sweet chocolate; remove from heat. Stir with wire whisk until smooth. Spread over brownies.

Remove brownies from pan using foil ends; cut into desired shapes.

Recipe shared from: http://www.landolakes.com/recipe/1048/fudgy-raspberry-brownies