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Slow Cooker Raspberry Fudgey Brownies in a jar Recipe

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This recipe for Slow Cooker Raspberry Fudgey Brownies in a jar, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Kassian
Added: Monday, December 18, 2006


1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder

vanilla ice cream optional
chocolate ice cream topping optional
fresh raspberries optional

Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour the greased jars; set aside.

In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat, Stir in eggs, sugar, jam , and vanilla. Using a spoon, beat lightly just until combines. Stir in flour and baking powder.

Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in Slow Cooker. Pour 1 cup water around jars.

Cover; cook on high for 3 to 3 1/2 hours or until a toothpick inserted near centers of brownie rolls comes out clean. Remove jars from Slow Cooker; cool for 10 minutes.

Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.




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