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Categories:
vegetable oil cooking spray unsalted butter chocolate eggs sugar raspberry black raspberry liqueur flour salt semi-sweet chocolate chips powdered sugar
Viewed: 64 - Published at: 3 years agoIngredients
- vegetable oil cooking spray
- 34 cup unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 3 large eggs
- 2 cups sugar (I only used 1 1/2 cups and it was very sweet)
- 13 cup raspberry jam (I used seedless)
- 3 tablespoons black raspberry liqueur (such as Chambord) or 3 tablespoons other berry liqueur
- 1 cup all-purpose flour
- 14 teaspoon salt
- 1 cup semi-sweet chocolate chips
- powdered sugar
Method
- Preheat oven to 350 degrees F.
- Spray 9-inch diameter springform pan with nonstick spray.
- Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
- Remove from heat.
- Whisk in eggs, sugar, jam and liqueur.
- Stir in flour and salt, then chocolate chips.
- Transfer batter to prepared pan.
- Bake brownies until tester inserted into center comes out with moist crumbs attaches, about 45 minutes (Mine took about 5 minutes longer).
- Cool in pan on rack.
- Run small knife around edges of pan.
- Remove pan sides.
- Dust brownie with powdered sugar.
- Cut into 12 wedges.
- Brownies can be prepared 2 days ahead, wrapped tightly with plastic and store at room temperature.
