Raspberry Fudge Brownies

 

1/2 C. margarine or butter

2 oz. unsweetened chocolate

2 eggs

3/4 C. sugar

1/3 C. seedless raspberry jam

1 tsp. vanilla

3/4 C. all-purpose flour

1/4 tsp. baking powder

Vanilla ice cream – optional

Chocolate ice cream topping – optional

Fresh raspberries — optional

 

Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour the greased jars; set aside. In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat, Stir in eggs, sugar, jam , and vanilla. Using a spoon, beat lightly just until combines. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in crockpot. Pour 1 C. water around jars. Cover; cook on high for 3 to 3 1/2 hours or until a toothpick inserted near centers of brownie rolls comes out clean. Remove jars from crockpot; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.