raspberry fudge brownies

let it be known, my husband is a big fan of raspberries. one of his favorite desserts is a nice hunk of yellow cake with dark chocolate frosting, paired with lots of fresh raspberries. lucky for us, we’ve got an abundance of raspberries growing right outside my study window and our summers are filled with lots of raspberry treats. the combo of raspberries and dark chocolate is a classic flavor, much loved by many, so i thought it was time to highlight a delicious cookie marrying the two flavors!

now, as a side note, i need to mention that we are having 100+ degree temperatures today in seattle! completely out of character for this usual cool and comfortable city by puget sound. so, the last thing i wanted to do was spend the day baking. to that end, i figured doing a bar cookie would mean less oven time, less ‘opening and closing’ the oven door to let all that hot air escape into the house, and a bar cookie would work well paired with some ice cream or some fresh raspberries! perfect summer treat!

also, feel free to frost these brownies – frosting makes them a bit richer, and even more delicious!

raspberry fudge brownies
1 cup unsalted butter
4 ounces unsweetened baking chocolate
2 cups baking sugar
4 eggs
1 1/2 teaspoon vanilla
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup seedless raspberry jam

1. preheat oven to 350 degrees. grease 13×9 baking pan.
2. place butter and chocolate in small heavy duty pan and, over low heat, stir until melted.
3. in your mixing bowl, blend sugar, eggs, vanilla and almond extract until well-blended.
4. add the chocolate/butter mixture to your sugar/egg mixture, blending until combined.
5. add flour and salt, mixing just until combined.
6. spread batter into 13×9 pan.
7. stir jam so that it’s consistency becomes smooth. drop spoonfuls of the jam over the batter already in the pan. once you’ve got all the jam in the pan, take a knife or small metal spatula and swirl jam throughout the batter.
8. place in oven, and bake for 45 minutes, or until the brownies begin to pull away from the side of the pan. the center of the brownies will look set.
9. remove from oven and place pan on wire rack to cool.
10. cool completely before cutting!
yield: 24 brownies

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