Raspberry Brownies 2 Sticks butter
4 oz Unsweetened chocolate
4 Eggs
1 2/3 c Sugar
1 c Flour
1/2 c Seedless raspberry jam
1 ts Vanilla
Preheat oven to 350 F. Grease and flour 9x12 inch pan. Melt butter and
chocolate in a double boiler over boiling water. Set aside to cool.
Beat eggs and sugar until thick and lemon colored. Add vanilla and
jam. Fold chocolate into eggs and mix thoroughly. Gently fold sifted
flour into batter, mixing just until blended. Pour into prepared pan
and bake for 25 minutes or until center us just set. Do not overbake.
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