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Desserts

Raspberry Brownies

Raspberry Brownies recipe
photo by:kraft
Spread with a layer of raspberry jam and topped by a creamy chocolate glaze, these are the kind of brownies no one will believe are homemade.
time
prep:
20 min
total:
2 hr 25 min
servings
total:
32 servings
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What You Need

1
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate
3/4
cup  butter or margarine
2
cups  sugar
3
 eggs
1
tsp.  vanilla
1
cup  flour
1/4
cup  seedless raspberry jam
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
3/4
cup  whipping cream

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave unsweetened 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 well blended. Spread onto bottom of prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

SPREAD jam over brownies. Microwave semi-sweet chocolate and cream in microwaveable bowl on HIGH 2 min. or just until mixture comes to boil. Stir until chocolate is completely melted and mixture is well blended; spread over jam layer. Refrigerate 1 hour or until chocolate layer is firm. Use foil handles to lift dessert from pan before cutting to serve.

Kraft Kitchens Tips

Size-Wise
Chocolate and raspberry make a delicious flavor combination in these indulgent brownies. Enjoy a serving with a cold glass of fat-free milk.
Special Extra
Bake and glaze brownies as directed. Remove from pan; cut into diamond-shaped bars. Garnish each bar with a fresh raspberry.
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