Raspberry Fudgey Brownies
Makes 12 brownie slices
Prep: 15 minutes
Directions
Generously grease two 1-pint
straight-sided, wide-mouth canning jars.
Flour the greased jars; set aside.
In a saucepan melt margarine or butter
and chocolate over low heat.
Remove from heat.
Stir in eggs, sugar, jam, and vanilla.
Using a spoon, beat lightly just until combined.
Stir in flour and baking powder.
Pour batter into prepared jars.
Cover jars tightly with greased foil, greased side down.
Place jars in a 3 1/2- or 4-quart crockery cooker.
Pour 1 cup water around jars.
Cover; cook on high-heat setting for 3 to 3 1/2
hours or until a toothpick inserted near the
centers of brownie rolls comes out clean.
Remove jars from cooker; cool for 10 minutes.
Using a metal spatula, loosen brownies from sides
of jars.
Carefully remove rolls from jars.
Place rolls on their sides on a wire rack; cool
completely.
To serve, cut each roll into 6 slices.
If desired, serve with ice cream, ice-cream
topping, and fresh raspberries.
Nutritional Information
Nutritional facts per serving
calories: 204, total fat: 11g, saturated fat: 0g,
cholesterol: 36mg, sodium: 109mg,
carbohydrate: 26g, fiber: 1g, protein: 2g,
vitamin A: 11%, calcium: 1%, iron: 5%
Source: Better Homes and Gardens Magazine
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