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carol Posted July 19, 2005 05:27 PM
Raspberry Fudgy Brownies
1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla
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. 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 heat setting for 3 to 3 1/2 hours or until a toothpick inserted near the center of brownie rolls comes out clean. Remove jars from cooker; 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. 12 servings.
Raspberry Fudgy Brownies
1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla
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. 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 heat setting for 3 to 3 1/2 hours or until a toothpick inserted near the center of brownie rolls comes out clean. Remove jars from cooker; 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. 12 servings.