The marriage of raspberry and chocolate in one pan makes for a brownie-like delight.
Ingredients: 1/3 cup granulated sugar, 2 tablespoons butter, 2 tablespoons water, 1 3/4 cups (10 ounce package)chocolate chips or chunks, divided, 1 egg, 1 teaspoon vanilla extract, 2/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup seedless red raspberry preserves, 1/2 cup finely chopped nuts (I used pecans), Pecan halves (optional).
Instructions: Preheat oven to 350 degrees. Grease an 8-inch square baking pan; set aside.
In medium saucepan, combine sugar, butter, and water. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips (chunks), stirring until melted. Stir in egg and vanilla. Stir together flour, baking powder, and salt; add to chocolate mixture, beating until blended. Stir in remaining 3/4 cup chocolate chips (chunks); spread batter into prepared pan.
Place pan in freezer for 10 minutes. Stir preserves to soften; spread over chilled batter. Sprinkle chopped nuts evenly over top.
Bake 35-40 minutes in preheated 350 degree oven or until bars begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars and garnish with pecan halves, if desired.
Makes 16 bars.
"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.
Cookies Rule!!!
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