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Moist dark chocolate brownies, still warm from the oven, are drenched in a tart raspberry glaze. A heavenly treat!
Preparation Time: 15 minutesBaking Time: 30 minutes
Makes: about 16 brownies
3 oz (90 g) unsweetened chocolate (three 1 oz/30 g squares)1/2 cup (125 mL) Crisco® Shortening1/2 cup (125 mL) Smucker's® Raspberry Jam1 cup (250 mL) granulated sugar3 eggs1/2 tsp (2 mL) vanilla1 cup (250 mL) Robin Hood® All Purpose Flour1/2 tsp (2 mL) baking powder1/4 tsp (1 mL) salt1/3 cup (75 mL) Smucker's® Raspberry Jam (for glaze)
1. Preheat oven to 350°F (180°C). Coat a 9” (23 cm) square cake pan with cooking spray.2. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in 1/2 cup (125 mL) jam, sugar, eggs, vanilla, flour, baking powder and salt.3. Spread batter in prepared baking pan; bake for 25-30 minutes or until firm but not dry.4. While brownies are still warm, carefully spread 1/3 cup (75 mL) jam on top of the brownies. Let cool. Cut into squares.
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Rating:
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