Raspberry Brownies - Just Bean Recipes


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Raspberry Brownies

2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter*
12 oz Semi-sweet chocolate*
2 c Sugar
4 lg Eggs
2 ts Pure vanilla extract
1 c Raspberries, fresh or frozen

Frosting:
2 c Cream
16 oz Semisweet chocolate*
4 tb Raspberry preserves*


*Cut butter into pieces. Do not use chocolate chips. A really good imported chocolate will make these extra special. For frosting use seedless red raspberry preserves.

Preheat oven to 350 degrees F. Line a 9"x12" pan with foil and spray that with a nonstick spray. Sift flour, soda and salt into a bowl; set aside. In a sauce pan on stove top *OR* in a non-metal bowl in the Microwave oven melt the butter; remove and add chocolate. Let stand 1 minute to soften chocolate then whisk it together until smooth. Cool about 10 minutes. In a medium bowl, whisk together sugar and eggs; add chocolate mixture and wisk until blended. With a wooden spoon, stir in flour mixture. Carefully fold in raspberries. Pour into prepared pan and bake 25-30 minutes until a toothpick inserted into the center comes out with a moist crumb. Cool. Frost.

FROSTING; In a small saucepan on stove top *OR* in a non-metal bowl in the microwave bring cream to a boil. Remove from heat and add chocolate and preserves. Place over a bowl of cool water and stir with spatula until soft peaks form. Spread on cooled brownies and serve.