Dennis’s birthday was a few weeks ago (yup, we’re
both June babies) so I thought I’d make him something with his favorite
flavors, raspberry and chocolate. He
loves anything in brownie form, so I just plugged those terms into Google and
picked this recipe based on the stellar reviews.
Holy moly, these brownies really hit the mark. They’re deliciously chocolaty with the perfect
balance of raspberry preserves to sweeten them up. My co-workers gobbled them up – good thing I
brought in enough so everyone could have two.
When I asked Dennis how he liked his birthday treat he summed it up with
one word: “Yum!” Is there any higher
praise than that?
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1 cup chocolate chips (I
used a mix of semi-sweet and raspberry chocolate chips)
3/4 cup raspberry preserves
Preheat
oven to 350.
In a
large bowl, melt together butter and chocolate in a microwave; With a wire
whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in
flour and baking powder just to combine; Fold in chocolate chips.
Spread
about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has
been coated with a non stick spray. Carefully
spread raspberry preserves on top of the batter; Drizzle remaining batter
evenly over preserves swirling top lightly with a spoon. Gently smooth top.
Bake for
about 24 – 30 minutes or until the top is slightly puffed and a toothpick
inserted in the center comes out clean.
Cool
completely in the pan on a rack before cutting.