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Raspberry Brownies

Prep Time:

20 min

Total Time:

2 hr 25 min

Makes:

32 servings, 1 brownie each

What You Need

4 squares BAKER'S Unsweetened Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1/4 cup seedless raspberry jam

6 squares BAKER'S Semi-Sweet Chocolate, chopped

3/4 cup whipping cream

Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into 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 until simmering. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over jam layer. Refrigerate 1 hour or until chocolate layer is set. Lift dessert from pan, using foil handles. Cut into 32 brownies to serve.

Kraft Kitchens Tips

Size-Wise

Chocolate and raspberry make a delicious combination in these indulgent brownies. Enjoy a serving with a glass of fat-free milk.

Jazz It Up

Bake and glaze brownies as directed. Remove from pan; cut into diamond-shaped bars. Garnish each bar with a fresh raspberry.

K:148v1 :70004

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Rated

by nike91 on 10/6/2009
" This was the first time I made brownies from scratch and they were great. My husband is already asking that I make them again. "