Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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3 oz Unsweetened chocolate 2 T Whipping cream
1/3 c Butter 2 T Raspberry jam
1/4 c Raspberry jam 2 T Butter
2 ea Eggs 4 oz Semi-sweet chocolate,
1 c Granulated sugar -chopped
1 t Vanilla 1 c Fresh raspberries
1/2 c All purpose flour

BASE: Line an 8 inch square pan with aluminum foil. Butter foil.
Set aside. Combine chocolate, butter and jam in saucepan. Stir over
low heat until smoothly melted. Remove from heat. Beat eggs in
large bowl until foamy. Add sugar, vanilla and chocolate mixture.
Mix well. Stir in flour just until blended. Spread batter evenly in
prepared pan. Bake at 350F for 20-35 minutes, or until set. Cool
completely in pan on rack. TOPPING: Combine cream, jam and butter in
saucepan. Bring to a simmer, stirring constantly until smoothly
melted. Remove from heat. Add semi-sweet chocolate, stirring until
smooth. Let stand until cool, but still soft, about 30 minutes.
Spread topping over brownie. Immediately top with raspberries.
Chill until cold. Cut into small squares. Can be prepared a day
ahead and kept covered in the refrigerator. Origin: Baking Festival,
1994 Recipes, by Robin Hood and Baker's. Shared by: Sharon Stevens,
Nov/94.

Submitted By SHARON STEVENS On 11-15-94

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