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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Margit's Fudgy Raspberry Brownies Recipe

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This recipe for Margit's Fudgy Raspberry Brownies is from Four Generations of Johnson Women, 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:  
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

Directions:
Directions:
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 350º 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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