Chocolate recipes

Raspberry Fudgey Brownies

The only downside of making these
fix-’em-and-forget-’em brownies
is that you probably won’t have
any leftovers for dessert
tomorrow!

1/2 cup margarine or butter

2 ounces unsweetened chocolate

2 eggs

3/4 cup sugar

1/3 cup seedless red raspberry jam

1 teaspoon vanilla

3/4 cup all-purpose flour

1/4 teaspoon baking powder

Vanilla ice cream (optional)

Chocolate ice-cream topping
(optional)

Fresh raspberries (optional)


Generously grease two 1-pint straight-sided,
wide-mouth canning jars.

Flour the greased jars; set aside.

In a saucepan melt margarine or butter and
chocolate over low heat.

Remove from heat.

Stir in eggs, sugar, jam, and vanilla.

Using a spoon, beat lightly just until
combined.

Stir in flour and baking powder.

Pour batter into prepared jars.

Cover jars tightly with greased foil,
greased side down.

Place jars in a 3 1/2- or 4-quart crockery
cooker.

Pour 1 cup water around jars.

Cover; cook on high-heat setting for
3 to 3 1/2 hours or until a toothpick
inserted near the centers of brownie rolls
comes out clean.

Remove jars from cooker; cool for 10 minutes.

Using a metal spatula, loosen brownies
from sides of jars.

Carefully remove rolls from jars.

Place rolls on their sides on a wire rack;
cool completely.

To serve, cut each roll into 6 slices.

If desired, serve with ice cream, ice-cream
topping, and fresh raspberries.



Nutritional facts per serving

calories: 204 , total fat: 11g ,
saturated fat: 0g ,
cholesterol: 36mg ,
sodium: 109mg , carbohydrate: 26g ,
fiber: 1g , protein: 2g ,
vitamin A: 11% , calcium: 1% , iron: 5%


Lavanda's note: these are great as gifts, for swaps, to pack in lunches, or to sell in your market stand, etc.