- 1 cup sugar
- 1 stick butter or margerine
- 1 12-oz package semi-sweet chocolate chips
- 3 eggs
- 1 1/3 cups flour
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/3 cup chopped pecans, chopped walnuts, or sliced almonds
- 3 to 4 tablespoons seedless raspberry preserves or jam
Preheat oven to 350. Grease a 9 by 13 pan. in heavy pan on stovetop, gently warm butter until it melts. Add the sugar, stil till all combined, do NOT let this bubble. Keep on low heat. When combined, remove from heat. Add 1 1/4 cups of the chocolate chips; stir til melted. Stir in eggs until all combined. Stir in flour, baking soda, and vanilla until combined. Pour chocolate batter into pan; spread it out flat. Bake at 350 for 18-22 minutes, or until a toothpick inserted in center comes out slightly sticky.
A few minutes before brownies are done, gently melt the raspberry preserves. As soon as brownies come out of oven, quickly stir nuts and remaining chocolate chips into the raspberry. Then, quickly spread this mixture over hot brownies in the pan. Cover pan with aluminum foil (aluminum should NOT be resting on top of the brownies; leave air space on top of brownies), set ir refrigerator until completely cooled. Enjoy! (They do not need to be stored in the fridge; that is just to set them.)
Leave a comment