Friday, September 7, 2012

Friday Food: Rich Raspberry Swirl Brownies

It was birthday baking time last weekend. I made these amazing brownies for my grandmother's 92nd birthday. All reports are that they were a perfect gift. Since the original recipe was for a 9x9" pan and I wanted to keep some for myself, I doubled the recipe. You can halve it to get the original recipe, but do cut the cooking time by 5 minutes or so if you do. I also used dark baking cocoa so they are extra yummy chocolatey. If you don't think you can handle that much chocolate, use regular baking cocoa. The original recipe came from an old Taste of Home magazine. Enjoy!

Rich Raspberry Swirl Brownies

1 1/2 cups dark baking cocoa
1 1/2 cups flour
1/2 tsp salt
1 cup butter
1 cup sugar
1 cup packed brown sugar
4 tsp vanilla extract
6 eggs
1 cup chopped pecans
1 cup seedless red raspberry jam
3 cups chocolate chips

In a large mixing bowl, melt butter in microwave. Add sugar, brown sugar, and vanilla and mix until creamy. Add 4 eggs, one at a time, beating well after each addition. Gradually add cocoa, flour, and salt.
Spread 2 cups batter into a greased 13"x9"x2" baking pan. Sprinkle pecans over batter. Stir jam until smooth and drizzle over pecans.
Beat remaining batter and egg in same large bowl until light in color. Stir in 2 cups chocolate chips. Spread evenly over raspberry jam. Top with remaining chocolate chips.
Bake at 350 degrees for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Yield: 32 brownies.

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