All kidding aside, TALL Blonde guarantees you will kill it at every party you bring these raspberry-rich semi-sweet chocolate brownies. Invitations will come flying your way just to get another morsel of these sweet chewy beauties.
2/3 cup flour
1/2 tea. baking powder
1/4 tea. salt
1/3 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 cups semi-sweet chocolate chips
1 tea. good quality vanilla extract
2 eggs
1/2 tea. raspberry extract
1/2 cup raspberry jam (preferably in a squeeze bottle)
Non-stick spray or softened butter
Preheat oven to 350-degrees
Melt chocolate chips over hot (not boiling) water. Set aside to cool.*
Combine flour, baking powder and salt.
In a large bowl cream butter and sugars until fluffy.
Add vanilla, eggs and raspberry extract, beat well.
Slowly stir in melted chocolate until well blended.
Gradually add flour mixture to chocolate mixture, stir until smooth.
Grease a 9"x 9" square baking pan and evenly pour batter into dish.
With a small spoon, pour raspberry jam in straight lines across (left to right) the entire sheet about 1-inch apart. Using the point of a knife or skewer, drag tip through the batter only scoring the top in the opposite direction. First top-to-bottom, then bottom-to-top. The "points" of jam created should be pointing up then down with each dragged line making a pretty abstract design.
Bake for 30-35 minutes. Cool.
*Place chocolate in a glass bowl. Microwave on full power for two minutes. Stir. Set aside to cool.
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1/2 tea. raspberry extract
1/2 cup raspberry jam (preferably in a squeeze bottle)
Non-stick spray or softened butter
Preheat oven to 350-degrees
Melt chocolate chips over hot (not boiling) water. Set aside to cool.*
Combine flour, baking powder and salt.
In a large bowl cream butter and sugars until fluffy.
Add vanilla, eggs and raspberry extract, beat well.
Slowly stir in melted chocolate until well blended.
Gradually add flour mixture to chocolate mixture, stir until smooth.
Grease a 9"x 9" square baking pan and evenly pour batter into dish.
With a small spoon, pour raspberry jam in straight lines across (left to right) the entire sheet about 1-inch apart. Using the point of a knife or skewer, drag tip through the batter only scoring the top in the opposite direction. First top-to-bottom, then bottom-to-top. The "points" of jam created should be pointing up then down with each dragged line making a pretty abstract design.
Bake for 30-35 minutes. Cool.
*Place chocolate in a glass bowl. Microwave on full power for two minutes. Stir. Set aside to cool.
MORE TALL Blonde Reading:
TALL Blonde Favorites
TALL Blonde Bottoms Up
#TLLBLND
