R: Raspberry Truffle Brownies

Beth E. (NJ)

<font color=red>Disney obsessed<br><font color=blu
Sep 27, 1999

Got this from a friend who knows how much I love chocolate.

Nonstick vegetable oil spray
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
1/3 cup raspberry jam
3 tablespoons black raspberry liqueur (such as
Chambord) or other berry liqueur
1 cup all purpose flour
1/4 teaspoon salt
1 cup semisweet chocolate chips

Powdered sugar

Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.

Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.

Makes 12 brownies. (Serves 2 if DH and I are eating them! LOL)