Recipe - Chocolate-Rasberry Brownies - Bon Appetit

1 cup (2 sticks) unsalted butter
5 ounce Unsweetened chocolate,
chopped
2 cup Sugar
4 lg Eggs
2 teaspoon Vanilla extract
1 One fourth cup Unbleached all purpose flour
1 teaspoon Baking powder
One half teaspoon Salt
1 cup Chopped toasted walnuts
(about 4 oz)
One half cup Raspberry preserves

Butter 13x9x2inch baking pan. Melt butter and chocolate in heavy large
saucepan over low heat, stirring constantly until smooth. Remove from heat.
Whisk in sugar, then eggs and vanilla. Mix flour, baking powder and salt in
small bowl. Add to chocolate mixture and whisk to blend. Stir in nuts.

Pour 2 C batter into pan. Freeze until firm, about 10 minutes.

Preheat oven to 350'F. Spread preserves over brownie batter in pan. Spoon
remaining batter over. Let stand 20 minutes at room temperature to thaw
bottom layer.

Bake brownies until tester inserted into center comes out clean, about 35
minutes. Transfer to rack and cool. Cut brownies into squares. (Can be
prepared 1 day ahead. Store in airtight container at room temperature.)

Bon Appetit/August/94 Scanned & edited by Di Pahl & gg
Posted to MCRecipe Digest V1 #262

Date: Sun, 27 Oct 1996 13:51:26 0500 (EST)

From: Bill Camarota gfx4tv@acy.digex.net