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Try this decadent fudgy brownie with raspberry swirls for a special occasion.
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.
Place butter and unsweetened chocolate into bowl. Microwave 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Set aside.
Combine sugar, eggs, vanilla and almond extract in bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add flour and salt; beat at low speed just until mixed. Spread batter into prepared pan.
Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake 35-40 minutes or until set and brownies begin to pull away from sides of pan. (Do not overbake.) Cool completely.
Place whipping cream into saucepan. Cook over medium heat 1-2 minutes or just until cream begins to boil. Add semi-sweet chocolate; remove from heat. Stir with whisk until smooth. Spread over brownies.
Remove brownies from pan using foil ends; cut into desired shapes.
Dietary Fiber: 1g
I LOVE these brownies, they are moist and decadent!
I used seedless blackberry jam instead of raspberry. It worked surprisingly well. Super moist and great chocolate flavor. Great recipe!
I made this recipe and it was delicious, however, there has to be an ingredient missing from the glaze. The glaze made as above tastes absolutely terrible, it is very bitter. Could it be possible that there is an ingredient missing.
I made this receipe for Valentine's Day to give away. Of course I had to taste it before I gave it away to make sure it was good; It was outstanding! I got lots of compliments, and I will definitely make them again. Thanks for a great receipe!
I prepared the brownies exactly as shown and they needed no improvement. Chewy and fudgy with the most wonderful undertone of almond and raspberry. I will keep half in the freezer for when I need a major chocolate fox and share the rest with family and friends. A definite keeper.
Iam going to make this reciepe, as I think it will be great. I only noticed one thing that I feel might be worth noting, is the difference in the two chocolates, which might be easily overlooked. It was by me, until I started copying the receipe. thank you, I can't wait to try it! Kathryn Allison
This recipe is excellent for chocolate lovers
This is only the second time I have attempted brownies from scratch so my expectations were not incredibly high. I also decided to substitute fresh raspberries instead of using the jam. Partly because I had them on hand, and partly because I thought cutting back on sugar could be a good thing. After putting the batter in the pan I set the fresh raspberries on top somewhat arranged so each portion would have an equal amount. My batter looked a lot lighter in color then what the photo with this recipe shows. I baked mine for about 40 minutes, until a toothpick in the center came out clean. After frosting and letting them cool a little bit I tried one and it was HEAVENLY. The smell of raspberries and chocolate mingling together was almost too much to bear. This dessert smells like romance, if there is such a thing. Truly a fitting dessert for the season of love (Valentines). I will be lucky if I still have any left over to eat tomorrow. 5 stars from me. They were easy to make and I have wonderful results with this recipe. Thank you!!
These brownies are amazing. They were so easy to make. I made them for a bridal expo and they were gone in seconds. I will be making them again very soon. Thank you Land O' Lakes for a great recipe!!!!
WOW! What a yummy recipe! The recipe makes a lot, but they go fast. Very rich chocolate taste, and the addition of the raspberry was delightful. A keeper.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1048
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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