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?
Fudge Raspberry Brownies (adapted from Food.com)
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
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.