| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Home3 |
1 |
servings |
INGREDIENTS
| 10 |
oz |
Semi-sweet chocolate |
| 1 1/2 |
|
Sticks butter |
| 1/3 |
c |
Seedless raspberry jam |
| 1 |
c |
Sugar |
| 5 |
|
Eggs |
| 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Seedless raspberry jam |
| 6 |
oz |
Bittersweet chocolate |
| 2 |
c |
Fresh raspberries for garnish |
INSTRUCTIONS
GLAZE
Directions: In a small sauce pan, combine the semi-sweet chocolate and
butter. Place over low heat until melted and smooth. Add the
raspberry jam and whisk until combined. Remove from heat and set
aside. In a large bowl, beat together the sugar and eggs with an
electric mixer until it thickens, about 6 minutes. Add the flour and
baking powder. Stir to combine. Fold in the chocolate mixture. Spray
a standard size brownie pan with cooking spray. Pour in the batter.
Bake at 350 degrees for 45 minutes. Allow to cool completely. To make
the glaze, stir the heavy cream and raspberry jam in a small sauce
pot over medium heat until the jam melts. Remove from the heat and
add the bittersweet chocolate. Stir until melted. Cut cake into bars
and spread the tops with the glaze. Top with fresh raspberries.
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