chocolate raspberry brownie

Name: Chocolate Raspberry Brownie
Ingredients: 1 1/2 cup(s) granulated sugar; 4 large eggs; 1/2 teaspoon(s) salt; 1 cup(s) self raising flour; 2 teaspoon(s) vanilla; 3/4 cup(s) unsweetened cocoa powder; 1/2 cup(s) raspberry jam; 1 cup(s) melted butter; 3/4 cup(s) dark chocolate chips (use the very small flecks of chocolate not the regular size choc chips); 1 cup(s) crushed frozen raspberries (do not defrost before putting into the batter); 1/2 cup(s) pecans (optional); ## OPTIONAL TOPPING; 1 tablespoon(s) raspberry jam; 1/2 to2/3 cup(s) icing sugar (confectioners sugar)

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Jaded spoon

Nth Stradbroke Island

Updated on Jul 16, 2012

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Ingredients

1 1/2 cups granulated sugar
4 large eggs
1/2 teaspoon salt
1 cup self raising flour
2 teaspoons vanilla
3/4 cup unsweetened cocoa powder
1/2 cup raspberry jam
1 cup melted butter
3/4 cup dark chocolate chips (use the very small flecks of chocolate not the regular size choc chips)
1 cup crushed frozen raspberries (do not defrost before putting into the batter)
1/2 cup pecans (optional)
OPTIONAL TOPPING
1 tablespoon raspberry jam
1/2 to2/3 cup icing sugar (confectioners sugar)

How To Make chocolate raspberry brownie

Step 1

Heat oven to 325°. Line a 20cm x 30cm high sided pan

Step 2

Beat sugar with eggs and salt until thick and lemon-colored, about 3 to 4 minutes. Beat in the vanilla and jam until smooth and well blended. Stir in the melted butter until blended, then stir in cocoa and flour. Add chocolate chips, if using and the crushed frozen raspberries. Spread in prepared pan and sprinkle with chopped pecans, if using.
Step 3

Bake for 35 to 40 minutes, or until set. The brownies will be soft and moist, but shouldn't be runny in the center. If a toothpick comes out with batter, let them bake a little longer. These brownies are soft and sticky to cut, so let them cool thoroughly
Step 4

For optional topping, heat the raspberry preserves; stir in the confectioners' sugar until the mixure reaches the desired consistency. If the mixture is a little too thick, add hot water, a drop or two at a time, until you can drizzle the mixture. Drizzle and flick this over the cake.
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