Chocolate Brownies with Raspberry Filling
These luscious chocolate brownies have a hidden treat inside. A layer of raspberry jam.
The combination of chocolate and raspberry is perfect and one that has been used often. Here the raspberry jam filling adds a tart/sweet fruity taste to the rich and creamy brownie recipe.
This recipe comes from a wonderful cookbook called Country Baking Cookbook: Recipes for Freshly Baked Goodies From Grandma's Kitchen.
Pour 2 cups of batter into a buttered 13x9 inch pan (or use the specialty brownie pan shown below for lots of edges). Freeze until firm, about 10 minutes. Spread the preserves over the frozen batter. Spoon the remaining batter over the preserves. Let stand for 20 minutes at room temperature to thaw.
Bake at 350°F for 35 minutes or until tester comes out clean. Transfer to a rack to cool.
Makes 2 dozen brownies.
Nutritional Analysis Per Serving
Calories 248; Calories from Fat 132; Total Fat 14.6g; Saturated Fat 7.2g; Cholesterol 51mg; Sodium 119mg; Total Carbohydrates 28.7g; Dietary Fiber 1.6g; Sugars 20.1g; Protein 3.7g; Vitamin A 5%; Vitamin C 1%; Calcium 3%; Iron 9%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
This comes from one of those Gooseberry Patch cookbooks that is full of down home easy to make recipes that you will want to have on hand forever.
This is a great recipe for baking with kids. Kids love chocolate and will love helping put together this yummy treat.
You will find our other recipes for fudgy chocolate brownies here.
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