RECIPE # 4106 - CHOCOLATE RASPBERRY SQUARES - Wednesday, February 13, 2008 - | Nashville News, Weather & Sports

RECIPE # 4106 - CHOCOLATE RASPBERRY SQUARES - Wednesday, February 13, 2008



6 squares unsweetened chocolate, divided

3/4 c butter

2 c sugar

3 eggs

1 t vanilla

1 c flour

1 c coarsely chopped toasted almonds or pecans

1 (12-oz) jar raspberry jam, divided

6 squares semisweet chocolate

1 cup whipping cream 

Place 4 squares of unsweetened chocolate and butter in a large glass bowl; heat in the microwave for 2 minutes on HIGH or until butter is melted.   Stir until chocolate is completely melted.  Stir sugar into chocolate and blend. Mix in eggs and vanilla and beat.  Stir in flour and nuts and mix until combined.  Spread in a 9 X 13-inch baking pan lined with aluminum foil.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  (Do not over bake.)  Cool in pan.  Spread half of jam over chocolate brownies.  Combine remaining unsweetened chocolate with semisweet chocolate in a bowl.  Heat whipping cream to a simmering stage in the microwave or a saucepan.  Pour over chocolate and let stand for 1 minute; stir briskly until chocolate melts and becomes smooth.  Stir in jam.  Spread chocolate mixture over jam layer.  Refrigerate at least 2 hours.  Cut into 1-inch squares.  Yield:  about 3 dozen squares.  **May use strawberry preserves instead if you prefer!

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