Raspberry Brownies

Oh my gosh you can see the raspberries on the right side....in the middle you can see the jam oozing out of icing! YUMMY!


I got this recipe from my mother-in-law, she bought this book and I copied the recipe out of the book. She never actually made it!

I of course have modified it as I do with most recipes I make. First of all it made WAY too many brownies for my family to consume and not get fat. (read me for family) So next time I make it I will half the recipe and put half the jam and twice the raspberries. And a recipe with 4 eggs! CRAZY.

1cup of butter and 1 1/2 cups chocolate chips, I never use milk chocolate because I do not like the taste so I used bittersweet. So melt the butter and chocolate in a saucepan over medium heat. Remove from heat and add 2 cups of sugar, 4 eggs, 2 tsp of vanilla and beat until smooth.

Sift together 1 1/4 cups of flour, 1tsp pf baking powder, then add 1/4 tsp kosher salt and stir into choco batter then fold in 1 pint of fresh raspberries.

Transfer to 9 x 13 buttered pan. Bake at 350 for 30 to 35 mins. Cool. While brownies cool make ganache. The ganache is 8 oz of bittersweet chocolate (60% +) melt that then pour over boiled heavy cream (1 cup) ans stir until smooth then add 1 cup of raspberry jam. When brownies are almost cold (I could not wait) pour the ganache over the brownies and cool for an hour at least, more like 2 in the fridge. Then serve.

Enjoy!