Susan Cooke Cook Books

How To Make Homemade Chocolate Raspberry Brownies

When it comes to delectable brownies, this has got to be one of my favorites! I love the perfect blend of the semi-sweet and white chocolate along with the raspberry jam.

This recipe will take approximately 15 minutes to prepare, 30 minutes of baking time and another 30 minutes of cooling time. These brownies are great served ala mode with a scoop of vanilla ice cream on top.

Chocolate Raspberry Brownies Recipe

3/4 cup all-purpose flour
3/4 cup baking cocoa powder
1/4 teaspoon table salt
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
3 eggs, divided
1/2 cup pecans, chopped
1/2 cup red raspberry jam (not jelly)
1 cup semi-sweet chocolate morsels
2/3 cup white chocolate morsels

Preheat oven to 350 degrees. Lightly grease a 8″ square baking dish.

In a medium-sized bowl, combine the cocoa powder, all-purpose flour and salt until they are well combined, set aside. In a large mixing bowl, cream together the butter or margarine, granulated and brown sugars, and the vanilla extract until the mixture is creamy. Add the 2 eggs, one at a time, beating after each addition. Gradually beat in the flour mixture.

Spread 1 cup of the batter into your prepared baking dish. Sprinkle the chopped pecans over the batter. Stir the raspberry jam until smooth and then drizzle it over the chopped pecans.

Beat the remaining brownie batter and egg in the same bowl until light in color. Stir in the semi-sweet chocolate morsels and spread the batter evenly over top of the raspberry jam layer. Top with the white chocolate morsels.

Bake in a 350 degree oven for 30 to 35 minutes or until done. Cool for 30 minutes before cutting them into squares.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

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