Crockpot Raspberry Fudgey Brownies in a Jar
1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
vanilla ice cream -- optional
chocolate ice cream topping -- optional
fresh raspberries -- optional
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 combines.
Stir in flour and baking powder.
Pour batter into prepared jars.
Cover jars tightly with greased foil,
greased side down.
Place jars in crockpot.
Pour 1 cup water around jars.
Cover; cook on high for 3 to 3 1/2 hours
or until a toothpick inserted near
centers of brownie rolls comes out clean.
Remove jars from crockpot; 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.
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