After much determination, I got to make my brownies. Baking helped burn off a lot ofmy stress and to make it even better, these brownies turned out incredibly rich and moist. The chocolate and raspberry together made the brownies taste like a fancy restaurant dessert. I can't wait to make these brownies again!
Raspberry Chocolate Brownies
3/4 cup all purpose flour
3/4 cup baking cocoa
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tsp. vanilla extract
3 large eggs, divided
1/2 cup chopped pecans or walnuts
1/2 cup seedless raspberry jam
1 1/2 cups semi sweet chocolate chips, divided
Preheat oven to 350 degrees. Spray a nine inch baking pan with cooking spray.
Combine flour, cocoa, and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
Spread 1 cup of the batter into the prepared baking pan. Sprinkle pecans over the batter. Heat jam in the microwave until easily stirred, about 10 seconds. Drizzle over the pecans in the baking pan.
Beat remaining batter and 1 egg in the same large bowl until light in color. Stir in one cup of chocolate chips. Spread evenly over jam. Top with remaining chips.
Bake 30 to 35 minutes or until center is set. Cool completely and cut into squares.
"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."
-Henry David Thoreau