Raspberry Brownies Recipe

• 1 cup Butter/ Margarine
• 5 oz unsweetened Chocolate (chopped)
• 2 cups Sugar
• 4 large Eggs
• 2 tsp Vanilla
• 1¼ cups All-Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Salt
• 1 cup Walnuts (chopped)
• ½ cup Red Raspberry Preserves

• Grease a 13x9x2 inch baking pan.
• Place butter and chocolate in a large, heavy saucepan and keep it over low heat for melting. Stir continuously until smooth.
• Remove from heat and add sugar, eggs and vanilla.
• Combine together flour, baking powder and salt in a small bowl.
• Add the flour mixture to the chocolate mixture. Whisk well to blend.
• Add walnuts and mix well.
• Pour two cups of batter into the prepared pan.
• Freeze the batter for about 10 minutes, until firm.
• Preheat oven to 350 °F (175 °C).
• Remove the pan from the freezer and spread raspberry reserves over the brownies.
• Add the remaining batter onto the raspberry reserves.
• Allow the batter to stand for 20 minutes at room temperature.
• Bake the batter for about 35 minutes till a toothpick inserted comes out clean.
• Remove and transfer the brownies to a wire rack. Let them cool.
• Slice the brownies into squares and serve.
• Store them in an airtight container at room temperature.