Try this decadent fudgy brownie with raspberry swirls for a special occasion.
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Brownie
1 cup Land O Lakes® Butter
4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 12 cups all purpose flour
14 teaspoon salt
12 cup seedless raspberry jam
Glaze
14 cup Land O Lakes® Heavy Whipping Cream
4 (1-ounce) squares semi-sweet baking chocolate
STEP 1
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.
STEP 2
Place butter and unsweetened chocolate into bowl. Microwave 1 minute; stir. Continue microwaving 30 seconds; stir until smooth.Set aside.
STEP 3
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.
STEP 4
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.
STEP 5
Place whipping cream into saucepan. Cook over medium heat 1-2 minutes or justuntil cream begins to boil. Add semi-sweet chocolate; remove from heat. Stir with whisk until smooth. Spread over brownies.
STEP 6
Lift brownies out of pan, using foil ends; cut into desired shapes.
For heart-shaped brownies, cut cooled and frosted brownies with 2 1/4- to 2 1/2-inch heart-shaped cookie cutter. Crumble brownie scraps and use as an ice cream topper or layer with whipped cream and fresh raspberries to make brownie parfaits. Makes approximately 20 hearts.
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