These brownies were fast to make and came out super moist and yummy! I added ice cream and raspberry sauce to dress them up for “company”.
1 cup four
3/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine (2 sticks)
1 1/2 cups sugar
4 large eggs
3/4 cup seedless raspberry jam
2 teaspoons vanilla
Sift together flour, cocoa, baking powder, and salt.
Melt butter over medium heat. Remove from heat and whisk in sugar.
Add eggs, one at a time, beating well after each addition.
Stir in jam and vanilla, whisking until well mixed.
Stir in the flour mixture until just blended. Spread batter into a greased 9″ by 13″ pan.
Bake 30-35 minutes at 350 degrees.
Cool and serve with a scoop of ice cream and raspberry sauce.
2 cups crushed raspberries (red or black, strawberries work as well, can use frozen fruit)
1 1/2 cup sugar (I used only 1 cup)
1/2 cup cold water
2 tablespoons cornstarch
1 teaspoon butter or margarine
Dissolve the cornstarch in the cold water. Mix into the berries and sugar. Cook over medium heat until the mixture thickens. Stir in butter. Cool and serve over cheesecake, ice cream, brownies, or eat it with a spoon! 🙂