Ingredients
- 2 ounces unsweetened chocolate shopping list
- ¼ pound (1 stick) unsalted butter plus 1 tablespoon melted shopping list
- ¼ teaspoon salt shopping list
- ½ teaspoon vanilla shopping list
- 1 cup sugar shopping list
- 2 large eggs shopping list
- ¼ cup unsifted all-purpose flour shopping list
- Generous 1 cup walnuts or pecans, broken into medium-sized pieces shopping list
- 1/3 cup seedless red raspberry preserves shopping list
How to make it
- Line an 8-by-8-by-2-inch baking pan with aluminum foil, smoothed down as much as possible. Brush the foil with 1 tablespoon melted butter. Set aside.
- Melt chocolate and rest of butter together over low heat (or in a double boiler), stirring frequently until melted. Remove from heat. Stir in salt, vanilla, sugar and the eggs, 1 at a time, stirring well to blend. Add the flour. Stir until batter is smooth. Fold in the nuts.
- Pour half of the batter, about 1¼ cups, into the prepared pan, and smooth the surface. Place pan in the freezer for about 30 minutes or until the batter is firm enough to spread on a layer of raspberry preserves.
- Spread a very thin layer of preserves over the frozen brownie batter layer. Then drop on spoonfuls of the rest of the batter, smoothing it carefully over the raspberry layer. Let stand at room temperature until frozen layer melts.
- Heat oven to 325 degrees. Adjust rack 1/3 up from bottom. Bake brownies for 40 minutes, or until a toothpick tests clean.
- Cool to room temperature, then freeze until cake is very firm. Cover pan with a cutting board, turn pan over to release the cake. Remove the aluminum foil, and turn cake right-side up.
- Cut into 16 squares.
The Rating
Reviewed by 5 people-
'Sounds wonderful to me!
dynie
in Marietta loved it
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Did she make these for Spencer Tracy? I wonder....
greekgirrrl
in Long Island loved it
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Love, LOVE this combination!
Thank you for sharing!
High 5!!!
:)
pinkpasta
in Upstate loved it
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