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Chocolate raspberry brownies

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Ingredients/Components

sugar - 3/4 c
vanilla - 1/2 tsp
salt - 1/8 tsp
flour - 3/4 c
butter - 1/2 c
chopped walnuts - 1/4 c
seedless raspberry jam - 1/4 c
egg, separated - 1 item
cocoa powder - 1/4 c

How to make chocolate raspberry brownies:

Cream butter and 3/4 cup sugar until light and fluffy. Add the egg yolk and vanilla, beating until thick and silky. Stir flour, cocoa and salt; mix thoroughly. Add this butter-sugar mixture and stir until moistened. Spread dough in ungreased 8 x 8-inch baking pan and put in the freezer to chill for 10 minutes. Heat oven to 325°. Stir raspberry jam to make it smooth. Spread over chilled dough and freeze for 5 minutes. Beat egg whites until frothy and brush about 1/2 over cold raspberry jam. Scatter walnuts on top and press into place. Bake at 325° for 35 minutes. Remove from the oven and sprinkle with sugar. Makes 16 small squares.

Recipe categories: Cookie and brownie, Bar cookie, Brownies.

Rating:

2.7

Average rating: 2.7, total votes: 3

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butter, softened, sugar, eggs, vanilla, granulated sugar, packed brown sugar, salt, brown sugar