RASPBERRY-CHOCOLATE BROWNIES

Raspberry-Chocolate Brownies image

Try these Raspberry-Chocolate Brownies. With raspberry jam and topped with creamy chocolate glaze, these Raspberry-Chocolate Brownies couldn't be homemade.

Provided by My Food and Family

Time 2h25m

Yield Makes 32 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 35 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 17 g, Protein 2 g