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These raspberry chocolate brownies are a rich fudge-like bar that combines two classic flavors!
Heat oven to 350°F. Melt chocolate chips and butter in 2-quart saucepan over low heat, stirring occasionally, 5-8 minutes or until smooth. Remove from heat; stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix just until flour is moistened.
Spread batter into greased 13x9-inch baking pan. Drop spoonfuls of preserves on batter in the corners and around edge of pan; gently pull knife through batter and preserves towards center for swirled effect. (Do not over swirl.) Bake 33-38 minutes or until bars just begin to pull away from sides of pan. Cool completely. Cut into bars. Sprinkle powdered sugar over bars, if desired.
Dietary Fiber: <1g
I made these to bring to a cookout with a bunch of good friends. Well, within 15 minutes of putting them out they were gone, not even a crumb! Everyone was crying for more. Awesome recipe
I served this to my card club on 4/15/10 and chased away the "paying my taxes" blues.
These are easy to make and have a very dense chocolate flavor. I used raspberry jam instead of preserves, but about triple what the recipe called for and warmed it for about one minute in the microwave so that it would 'swirl easier. DELICIOUS!!
One of my absolute favorite recipes. Easy, easy, easy to make. I've made a variation with toffee/chocolate chips as 1/3 of the chocolate chip requirement, that was wonderful too. However, the raspberry preserves are best. Even non-chocoholics will love.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/302
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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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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