August 29, 2009

Raspberry Fudge Brownies

Raspberry Fudge Brownies


1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup granulated sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
Vanilla ice cream (optional)
Chocolate ice cream topping (optional)
Fresh raspberries (optional)

Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.

In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla extract. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crockery cooker. Pour 1 cup water around jars. Cover; cook on HIGH for 3 to 3 1/2 hours or until a wooden pick inserted near the centers of brownie rolls comes out clean. Remove jars from crockpot; cool for 10 minutes.

Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely.

To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.

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