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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

RICH RASPBERRY SWIRL BROWNIES Recipe

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This recipe for RICH RASPBERRY SWIRL BROWNIES is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup all-purpose flour
3/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
3 large eggs, divided
1/2 cup chopped pecans
1/2 cup seedless red raspberry jam
1 2/3 cups (10-oz. package.) NESTLÉ TOLL HOUSE Swirled Morsels, divided

Directions:
Directions:
PREHEAT oven to 350° F. Grease 9-inch-square baking pan.

COMBINE cocoa, flour and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Spread 1 cup batter into prepared baking pan. Sprinkle pecans over batter. Stir jam until smooth. Drizzle over pecans. Beat remaining batter and egg in same large bowl until light in color. Stir in 1 cup Swirled Morsels. Spread evenly over raspberry jam. Top with remaining Swirled Morsels.

BAKE for 30 to 33 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

 

 

 

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