Fudge Raspberry Brownies

"These brownies have developed a cult following among many of the regulars at Yorktown Height's Gersky's. Make them yourself and you'll see why. They're dark and devilish!"
 
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photo by momaphet photo by momaphet
photo by momaphet
photo by momaphet photo by momaphet
photo by flower7 photo by flower7
Ready In:
35mins
Ingredients:
11
Serves:
16
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ingredients

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directions

  • In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips.
  • Spread about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top.
  • Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
  • Cool completely in the pan on a rack before cutting and enjoying.

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Reviews

  1. These brownies are sensational!! Didn't have any almonds or milk chocolate chips on hand, but used pecans and semisweet chips with great results.Thanks for sharing :)!!!!
     
  2. Very good - I used walnuts rather than almonds (personal preference) and used the raspberry jam I had - I melted it slightly first so that it would spread more evenly. I'll sure make this again.
     
  3. As an extreme brownie lover, I knew I wanted to find a really great recipe to demostrate at my "Cooks and Books" club. I made it a few days ago, and my husband told me these are the best brownies I have ever made. I would have to agree. They are sooo good! I made the recipe exactly as instructed, but found that in my oven, they had to bake 27 minutes before the toothpick came out clean. I also didn't find any fresh respberries for a garnish, so that was kind of a bummer. Thank you for sharing your delicious recipe!
     
  4. *WOW* ...I was lucky enough to be a judge for the Food Prep "final exam" at the Rosen College of Hospitality Management today and one of the teams included a version of this recipe (with increased amount of raspberry preserves) in their "Razzle Dazzle" menu. Incredible! It would be dangerous for me to make these at home because I would surely eat them all!
     
  5. Ya baby.. rasberry and chocolate. These are excellent. I lined the pan with parchment so the batch could be lifted out for easy cutting; I like high protein flour in brownies and cookies to make them chewier, since I used unsalted butter I added a 1/2 tsp of salt to the flour prior to folding it in.
     
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RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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