From-scratch brownies? Yes, please! And if you want to jazz them up with a bit of mint extract and fresh raspberries, so much the better!
What You Need
Original recipe yields 32 servings
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into pieces
3/4 cup butter
2 cups sugar
3 egg s
1/2 cup raspberry preserves
1/2 tsp. mint extract
1/2 tsp. vanilla
1 cup flour
1 tsp. CALUMET Baking Powder
2 cups raspberries
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Let's Make It
Heat oven to 350ºF.
Line 9-inch square pan with foil, ends of foil extending over sides; spray 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 and mixture is well blended. Add sugar; mix well. Blend in eggs, preserves, mint extract and vanilla. Add combined flour and baking powder; mix well. Pour into prepared pan.
Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Use foil handles to remove brownie from pan before cutting into bars. Serve topped with raspberries.
If baking in a glass baking dish, reduce oven temperature to 325°F.
Cut brownies into diamond-shaped bars.
How to Test Brownies For Doneness
Unlike cakes, brownies are best when moist and fudgy inside. To check for doneness, insert a toothpick into the center. If it comes out with fudgy crumbs clinging to it, the brownies are done. For a visual test, make sure the edges of the brownies have pulled away from the sides of the pan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.