Chocolate Raspberry Brownies
Feb 11, 2014 01:59PM ● Published by Cate Reynolds
1 1/4 cups Dutch-processed cocoa
1 tsp. vanilla
1 tsp. baking powder
1 cup melted butter
2 1/4 cups sugar
1 1/2 cups all-purpose flour
Bonne Maman raspberry jam
Special tools needed: a heart-shaped cookie cutter
Preheat the oven to 375 degrees. Line a 9" x 13" baking dish with foil and spray with non-stick spray. In a large bowl, combine eggs, cocoa, vanilla and baking powder until smooth. In another bowl, stir together butter and sugar until completely combined. Pour the butter into the cocoa mixture and stir well until it is fully combined and smooth. Slowly add in the flour 1/2 cup at a time until combined. Spread the mixture into the baking dish, smoothing out the top. Bake for 25 minutes until cooked through - a toothpick should come out clean. Allow to cool for 20 minutes. Once completely cooled, use the cookie cutter and cut out as many heart shapes as possible. Take the jam and heat it for 10 seconds in the microwave. Use a knife and generously spread the jam on top of the brownies.
Note - If you are making these with the intention of transporting them, keep in mind that the jam will stick to any sort of wrapping. They are best kept in a flat, air-tight container.