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This recipe for FUDGE RASPBERRY BROWNIES, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


6 oz. unsweetened chocolate

1 c. butter

2 c. sugar

4 eggs

2 t. vanilla

1 . flour

t. salt

t. baking powder

1 c. sliced almonds

1 c. chocolate chips

c. raspberry Preserves

Melt chocolate and butter together. Remove from heat. Beat in eggs, sugar and vanilla. Transfer to a large bowl. Gradually stir in dry ingredients. Fold in almonds and chips. Spread of batter in a greased 9x13 pan. Spread preserves over top. Drizzled batter over all, swirling through. Bake 2025 min until toothpick comes out clean.




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