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Desserts - Fudgy Raspberry Brownies

  • 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

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.
Submitted By: Ruth Henderson McQueen
AgCentral Co-op
Number of Servings: 24
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