Serves: 5
Total Calories: 742
Yield: 18 (1 1/2 x 3-inch) brownies
Melt unsweetened chocolate and butter in top of double boiler or in microwave oven. Beat eggs until foamy. Add sugar and beat only a few seconds. Add vanilla, salt, and chocolate mixture, being careful not to overbeat. Mix in flour; add nuts. Turn into greased and floured 9-inch square pan. Bake at 350° for 30 minutes. (Toothpick should be barely clean when inserted in center of cake; cake will be moist.)
While brownies cool, melt chocolate chips with vegetable shortening. Spread raspberry jam over brownies in pan, then melted chocolate chips over the jam. Cool in refrigerator before cutting into pieces.
This Raspberry-Fudge Brownies recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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