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Raspberry brownies

Yield: 20 Servings

Ingredients:

• 2 c Flour
• 1/2 ts Baking soda
• 1/2 ts Salt
• 1/2 c Unsalted butter*
• 12 oz Semi-sweet chocolate*
• 2 c Sugar
• 4 lg Eggs
• 2 ts Pure vanilla extract
• 1 c Raspberries fresh or frozen *FROSTING*
• 2 c Cream
• 16 oz Semisweet chocolate*
• 4 tb Raspberry preserves*

Instructions:

*Cut butter into pieces. Do not use chocolate chips. A really good imported chocolate will make these extra special. For frosting use seedless red raspberry preserves. Preheat oven to 350 degrees F. Line a 9"x12" pan with foil and spray that with a nonstick spray. Sift flour soda and salt into a bowl; set aside. In a sauce pan on stove top *OR* in a non-metal bowl in the Microwave oven melt the butter; remove and add chocolate. Let stand 1 minute to soften chocolate then whisk it together until smooth. Cool about 10 minutes. In a medium bowl whisk together sugar and eggs; add chocolate mixture and wisk until blended. With a wooden spoon stir in flour mixture. Carefully fold in raspberries. Pour into prepared pan and bake 25-30 minutes until a toothpick inserted into the center comes out with a moist crumb. Cool. Frost. FROSTING; In a small saucepan on stove top *OR* in a non-metal bowl in the microwave bring cream to a boil. Remove from heat and add chocolate and preserves. Place over a bowl of cool water and stir with spatula until soft peaks form. Spread on cooled brownies and serve. Recipe from George Geary as printed in the Orange County Register 4/95. Typed for MM by Lynne Sammon (Kakeladi) Visalia CA 5/95

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