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Chocolate Raspberry Parallelograms (Brownies) Recipe

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This recipe for Chocolate Raspberry Parallelograms (Brownies) is from Cookies and Desserts, 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:  
7 oz. frozen raspberries
½ cup sugar
1 Tbsp. Orange Liqueur
1 ¼ cups semi-sweet chocolate chips (7½ oz)
1 cup butter (2 sticks)
5 eggs, separated
1 cup sugar
½ cup flour
GLAZE:
8 oz semi sweet chocolate chips (1 ⅓ cups)
1 cup butter (2 sticks)
Directions:
Directions:
Preheat oven to 350º, Grease and flour a 13 X 9 inch pan.
Puree raspberries, ½ cup sugar, and liqueur in a food processor. Set aside.
Melt chocolate in the microwave. Add butter. Melt and stir until well blended. Set aside.
Beat egg whites, slowly adding ½ cup sugar to soft peak stage. Set aside.
Beat egg yolks. Slowly add ½ cup sugar until mixture thickens and leaves ribbon trails on beater. Add raspberry and chocolate mixtures.
Sift flour and fold into the chocolate/raspberry mixture. Gently fold in egg whites.
Pour mixture into prepared pan. Bake at 350º for 25 minutes or until toothpick comes out clean.
Cool and partially freeze before cutting. Cut on an angle in one direction then the other to make parallelograms. Glaze each parallelogram separately if desired.
GLAZE:
Melt the chocolate and add butter 1 TBSP. at a time until well blended. spoon/spread over parallelogram.

 

 

 

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