Chocolate-rasberry brownies

 
                        Chocolate-Rasberry Brownies
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Brownies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             (2 sticks) unsalted butter
    5      oz            Unsweetened chocolate,
                         - chopped
    2      c             Sugar
    4      lg            Eggs
    2      t             Vanilla extract
    1 1/4  c             Unbleached all purpose flour
    1      t             Baking powder
      1/2  t             Salt
    1      c             Chopped toasted walnuts
                         - (about 4 oz)
      1/2  c             Raspberry preserves
 
   Butter 13x9x2-inch baking pan. Melt butter and chocolate in heavy
   large saucepan over low heat, stirring constantly until smooth.
   Remove from heat. Whisk in sugar, then eggs and vanilla. Mix flour,
   baking powder and salt in small bowl. Add to chocolate mixture and
   whisk to blend. Stir in nuts.
   
   Pour 2 C batter into pan. Freeze until firm, about 10 minutes.
   
   Preheat oven to 350'F. Spread preserves over brownie batter in pan.
   Spoon remaining batter over. Let stand 20 minutes at room temperature
   to thaw bottom layer.
   
   Bake brownies until tester inserted into center comes out clean,
   about 35 minutes. Transfer to rack and cool. Cut brownies into
   squares. (Can be prepared 1 day ahead. Store in airtight container at
   room temperature.)
   
   Bon Appetit/August/94 Scanned & edited by Di Pahl & 
  
 
 
                    
 
 
 
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