Fudgy Raspberry Brownies


Submitted By: Ruth Henderson McQueen

Ingredients

  • 1 cup plus 3 tablespoons butter
  • 12 tablespoons cocoa (Dutch, dark, or both)
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped pecans or black walnuts
  • 1/2 cup raspberry cake and pastry filling or raspberry preserves
  • 2 tablespoons water

    • Instructions


    Preheat oven to 350°. Grease a 13-x-9-inch baking pan. In large saucepan over very low heat, melt butter. Remove from heat and add cocoa, stirring until well blended. Stir in sugar. Add eggs one at a time, beating (by hand) until well blended after each addition. Stir in flour, vanilla, salt, and nuts.
    Warm raspberry filling or preserves in a glass cup in the microwave; add water and stir until well mixed. Add to the chocolate mixture and stir until blended. Pour in pan. Bake 30-35 minutes until toothpick inserted in the center comes out clean. Cool in pan on a wire rack; cut into squares.
    Yield: Two dozen brownies.