Raspberry Brownies

  • Yield 12 servings

These brownies topped with a chocolate glaze will be a hit.


Raspberry Brownies:
8 ounces unsweetened chocolate
1 cup butter
1 cup margarine
4 cups sugar
8 -- eggs, beaten
2 cups flour
1 teaspoon salt
2 cups chopped pecans
1 1/2 cups raspberry preserves
-- Chocolate Glaze (recipe below)
Chocolate Glaze:
2 cups chocolate chips
1 cup whipping cream


  1. To prepare brownies.  Combine chocolate, butter and margarine in a 2-quart microwave-safe dish.  Microwave at half power until melted.  Stir at 2 minute intervals.  Combine sugar and eggs in bowl and mix well.  Stir in chocolate mixture, flour and salt.  Add pecans and mix well.  Spoon into 11×13-inch baking pan coated with nonstick cooking spray.  Bake at 350F for 30 minutes.  Spread with raspberry preserves.  Let stand until cool.  Spread with Chocolate Glaze.  Cut into squares.
  2. To prepare the chocolate glaze.  Microwave chocolate chips on Medium in a 2-quart Pyrex cup for 2 minutes or until melted.  Add the whipping cream, whisking until smooth.


Recipe reprinted with permission from Betty Sim’s Southern Scrumptious; How to Cater Your Own Party (Decatur, Alabama, 1997).



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