"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Margit's Fudgy Raspberry Brownies Recipe

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This recipe for Margit's Fudgy Raspberry Brownies, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mia Knerly-Hess
Added: Sunday, October 21, 2007


6 oz. unsweetened chocolate
1 c. butter
1 1/2 cup flour
2 cups sugar
1/2 tsp. baking POWDER
4 eggs
1/2 tsp. salt
2 tsp. vanilla
1 cup milk chocolate chips
1 small jar raspberry preserves
A 9 x 13 inch pan

Over low heat, melt together unsweetened chocolate and
butter, stirring often. Remove from heat. With a wire whisk,
beat in sugar, eggs and vanilla. Transfer mixture to a large
bowl and cool slightly (in the fridge speeds things up a bit).
Gradually stir in flour, baking powder and salt just to
combine. Fold in Chocolate chips.

Spread about 3/4 of the mixture in the pan with your wet
hand. Put the raspberry preserves on top and marble with a
knife. (Marbling is running a knife in rows from top to bottom
and side to side.) Drizzle remaining batter over top and swirl
with a spoon. Gently smooth top with your wet hand.

Bake at 350 for 20-25 minutes or until toothpick comes out
clean. Cool COMPLETELY before you cut it.

Number Of Servings:
Number Of Servings:
Depends on how you cut them!
Preparation Time:
Preparation Time:
45 minutes.
Personal Notes:
Personal Notes:
Truly yummy brownies. You can use strawberry or blackberry preserves instead of raspberries!




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