Chocolate-Rasberry Brownies

80 minutes Prep: 45 minutes Cook: 35 minutes

1306 calories per serving view nutrition facts

12-16 brownies suggest servings

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1	cup	butter	unsalted
5	ounces	chocolate unsweetened	unsweetened, chopped
2	cups	sugar
4	large	eggs
2	teaspoons	vanilla extract
1 1/4	cups	flour, unbleached all-purpose
1	teaspoon	baking powder
1/2	teaspoon	salt
1	cup	walnuts	chopped, toasted
1/2	cup	raspberry preserves

Butter 13x9x2-inch baking pan.

Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth.

Remove from heat.

Whisk in sugar, then eggs and vanilla.

Mix flour, baking powder and salt in small bowl.

Add to chocolate mixture and whisk to blend.

Stir in nuts.

Pour 2 cups batter into pan.

Freeze until firm, about 10 minutes.

Preheat oven to 350 degrees F.

Spread preserves over brownie batter in pan.

Spoon remaining batter over.

Let stand 20 minutes at room temperature to thaw bottom layer.

Bake brownies until tester inserted into center comes out clean, about 35 minutes.

Transfer to rack and cool.

Cut brownies into squares.

(Can be prepared 1 day ahead.)

Store in airtight container at room temperature.

Nutrition Facts

Serving Size 300g

Amount per Serving

Calories 1306 55% of calories from fat