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From Denny: What a divine taste combination! The French make a wonderful liqueur called Chambord that is a natural in hot or cold coffee, now how about the same taste for brownies? Yum! Superb idea!
From: Home baker Diane H. Floyd, published in the Atlanta Journal-Constitution, no photo from the site
Hands on time: 30 minutes
Total time: 1 hour and 55 minutes
4 squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cups granulated sugar
3 eggs, lightly beaten
1 teaspoon vanilla
1 cup all-purpose flour
1 cup semisweet chocolate chips, divided
10 ounces black raspberry jam, preferably seedless (do not substitute red raspberry or blackberry), at room temperature
2 teaspoons vegetable oil
Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch pan. In the microwave or a double boiler set over simmering water, melt chocolate and butter together and stir until the mixture is smooth.
By hand, stir in sugar, eggs, vanilla and flour until well-combined. Spread in pan. Sprinkle evenly with 1/3 cup of the chocolate chips.
Bake for 25 minutes, or until slightly firm when touched lightly. Do not overbake. Let cool at least 15 minutes.
Spread the jam evenly over the brownies. Melt the remaining 2/3 cup chocolate chips with the 2 teaspoons vegetable oil. Stir until smooth. Pour melted chocolate over the jam. Using a knife, spread the melted chocolate over the jam in as even a layer as possible. Chill thoroughly and cut into small squares. Serve chilled.
Total time for this recipe includes 1 hour of chilling time.
Diane Floyd says these rich brownies, which are topped with a layer of jam and a thin coating of chocolate, freeze extremely well and can be refrozen.
"You can make them in the mini foil baking cups, resulting in very pretty individual bonbons for parties, " she says. "Just use a scant tablespoon of brownie batter in each cup and sprinkle with a few chocolate chips. A finger is the ideal method of spreading both the jam and chocolate over the little cups of brownie. Just remember not to lick it until you are finished."
She recommends using the microwave when melting the chocolate.
Per serving: 278 calories (percent of calories from fat, 41), 3 grams protein, 41 grams carbohydrates, no fiber, 14 grams fat, 46 milligrams cholesterol, 85 milligrams sodium.