Recipe For Rasberry Swirl Brownies

RECIPE FOR RASPBERRY SWIRL BROWNIES

INGREDIENTS

4oz Bittersweeet chocolate chocolate chopped.

8 Tablespoons butter cut up

1/3 Cup Tiptree Raspberry Preserves

3 Large Eggs

1 Cup sugar

1 Teaspoon vanilla

1 Teaspoon instant espresso coffee granules

Pinch of salt

¾ Cup flour

¾ Cup Walnuts, coarsely chopped.

1. Preheat oven to 350 degrees F. Line a 9-inch square cake pan with nonstick Aluminum foil

2. Melt chocolate and butter in a double boiler or microwave at medium power for 1 ½ min stirring every 30 secs. Spoon Tiptree Raspberry Preserve into a small bowl and stire with a wire whisk to soften.

3. Beat eggs in a large bowl, with an electric mixer at low speed, until foamy. Add sugar and beat at medium speed until combined. Add chocolate mixture, vanilla, espresso, and salt and blend thoroughly. Add flour and beat at low speed until completely incorporated. Fold in Walnuts using a rubber spatula. Pour batter into prepared pan. Add spoonfuls of Raspberry Preserves to pan and with a knife, gently swirl Preserves through brownie batter. Bake 30-35 mins, until wooden pick inserted into cake comes out almost clean. Cool in pan on wire rack.

4. Use Aluminum foil to lift cake from pan. Cut into 16 squares and peel away foil.

Makes 16 brownies.