Raspberry Fudge Brownies<\/p>\n
<\/p>\n
1\/2 C. margarine or butter<\/p>\n
2 oz. unsweetened chocolate<\/p>\n
2 eggs<\/p>\n
3\/4 C. sugar<\/p>\n
1\/3 C. seedless raspberry jam<\/p>\n
1 tsp. vanilla<\/p>\n
3\/4 C. all-purpose flour<\/p>\n
1\/4 tsp. baking powder<\/p>\n
Vanilla ice cream \u2013 optional<\/p>\n
Chocolate ice cream topping \u2013 optional<\/p>\n
Fresh raspberries — optional<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u2013 optional Chocolate ice cream topping \u2013 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,…<\/p>\n