There’s nothing like mixing a little raspberry with chocolate to make something ordinary scrumptious.
And nothing to feel guilty about as raspberries are a good source of vitamins, minerals, and antioxidants!
3 SQUARES (3 oz) CHOCOLATE – unsweetened PINCH OF SALT | ½ CUP SHORTENING 1 CUP FLOUR |
3 EGGS | 1 ½ CUPS SUGAR |
1 ½ TSPS VANILLA | 1 ½ CUPS WALNUTS – chopped |
1/3 – ½ CUP RASPBERRY JAM |
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Melt chocolate with shortening over warm water or slowly in microwave. Cool slightly. Blend together, eggs, sugar, vanilla and salt; stir in warm chocolate mixture. Fold in the walnuts.
Grease, well, an 8-in baking dish. Spoon in the browning mixture and bake for app. 40 minutes. Spoon jam over hot brownies. Let cool. Spread with Velvet Chocolate Glaze by melting 1 oz unsweetened or bittersweet chocolate. Blend in 2 tablespoons butter and 2 tablespoons light corn syrup. Stir well. Stir in 1 cup powdered sugar, 1 tablespoon milk, 1 teaspoon vanilla and mix well. Spread over cooled cake and top with a few chopped walnuts.
NOTE: This recipe works very well using almond extract in place of vanilla. I have also made it with orange marmalade and any of your chopped nuts will work well, too.
BUON MANGIATA!
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