Ingredients 2 ounces unsweetened chocolate 4 ounces unsalted butter 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 cup sugar 2 large eggs 1/4 cup all-purpose flour, unsifted 4 ounces walnuts, (generous cup) in large pieces 1/3 cup seedless red raspbery preserves
Instructions 1. Do not preheat oven now. Prepare 8x8x2" square pan as follows: Turn the pan over, center a 12" square of aluminum foil over the pan, fold down the sides and corners to shape the foil, then remove it, turn the pan over again, place the foil in the pan, and press it gently into place. Brush the foil with melted butter (additional to amount called for). Set pan aside. 2. Melt chocolate and butter in microwave. Stir frequently. Add salt, vanilla, sugar, and eggs one at a time, stirring until incorporated after each addition. Add flour and stir briskly with wooden spoon until smooth. Stir in nuts 3. You will have about 2 1/2 cups of batter. Pour half into prepared pan and spread evenly. Put pan in freezer for about 30 minutes or until mixture is just firm enough for you to spread a thin layer of preserves on top. 4. Spread preserves all over the top. It will be a very thin layer, barely enough to cover the mixture. 5. Pour or spoon remaining mixture over the preserves and smooth with the back of a spoon. Let thaw at room temperature at least 30 minutes of until frozen layer has thawed. 6. Meanwhile, adjust a rack one-third up from the bottom of the oven and preheat oven to 325. Bake thawed brownies for 40 minutes or until a toothpick inserted in the middle comes out barely clean. 7. Let stand in pan until it reaches room temperature. Then place pan in freezer until cake is firm. Cover with a small cutting board or cookie sheet, turn the pan and board over, remove pan, peel off foil, and with your hands turn cake right side up. 8. With a long, thin sharp knife, cut into 16 or more pieces. Serve at room temperature, cold or very cold(almost frozen).
Description
Raspberry and Chocolate are just the best combination, and they come to life in this recipe.
Notes This looks like it is very long and involved but a good part of the directions are for pan preparation and such. The directions for lining the pan with foil are great to know and use in other recipes. The brownies are just unbelievable and, after the first time, it will go very quickly. As I was entering the recipe, I realized that I never do the second freezing before cutting, and I have not had problems. According to the cook book, the recipe is originally Katherine Hepburn's with the preserves added by Maida Heatter. She suggests trying other preserves of mixing 1/4 cup peanut butter with 2 T grape jelly and using in place of the preserves. She warns that pure peanut butter with make the two layers fall apart.
Source Maida Heatter's Book of Great American Desserts
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