Chocolate Raspberry Brownies

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Prep Time: 15 minutes
Baking Time: 30 minutes
Yield: about 16 brownies

Ingredients

  • Cooking spray
  • 3 oz (90 g) unsweetened chocolate (three 1 oz/30 g squares)
  • 1/2 cup (125 mL) Crisco® Shortening
  • 1/2 cup (125 mL) Smucker's® Pure Raspberry Jam
  • 1 cup (250 mL) granulated sugar
  • 3 eggs
  • 1/2 tsp (2 mL) vanilla extract
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) Smucker's Pure Raspberry Jam (for glaze)

Directions

  1. Preheat oven to 350°F (180°C). Coat a 9” (23 cm) square cake pan with cooking spray.
  2. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in 1/2 cup (125 mL) jam, sugar, eggs, vanilla, flour, baking powder and salt.
  3. Spread batter in prepared baking pan; bake for 25-30 minutes or until firm but not dry.
  4. While brownies are still warm, carefully spread 1/3 cup (75 mL) jam on top of the brownies. Let cool. Cut into squares.