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1 hours
Prep: 20 minutes
Cook: 35 minutes
1383 calories per serving view nutrition facts
1 batch
suggest servings
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| 1 | cup | butter, unsalted | |
| 5 | ounces | chocolate | 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 C 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.
| % Daily Value* | |
| Total Fat 82.0g | 126% |
| Saturated Fat 39.0g | 194% |
| Trans Fat 0.0g | |
| Cholesterol 334mg | 111% |
| Sodium 379mg | 16% |
| Total Carbohydrate 155.0g | 52% |
| Dietary Fiber 5.0g | 20% |
| Sugars 119.0g | |
| Protein 20.0g | 39% |
| Vitamin A | 33% | Vitamin C | 1% | |
| Calcium | 10% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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