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Desserts

Chocolate, Raspberry & Coconut Brownies

photo by:kraft
As if raspberry jam-topped chocolate brownies weren't delicious enough, we've added a sprinkling of toasted coconut and chopped salted almonds.
time
prep:
25 min
total:
2 hr
servings
total:
32 servings

What You Need

1
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate
3/4
cup  butter
2
cups  sugar
4
 eggs
1
tsp.  vanilla
1
cup  flour
1/2
cup  raspberry jam
1
cup  BAKER'S ANGEL FLAKE Coconut, toasted
1/2
cup  chopped PLANTERS Salted Almonds

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of prepared pan.

BAKE 30 min. Spread jam evenly on top; sprinkle with coconut and nuts. Bake 5 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
How to Safely Add Eggs to a Recipe
When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.
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