The Margaret Palca Bakes Cookbook by Margaret Palca

Author:Margaret Palca
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2018-03-20T04:00:00+00:00

MAKES 18 BROWNIES

5 oz. semi-sweet chocolate

5 oz. unsweetened chocolate

1 cup unsalted butter

4 extra-large eggs

1 cup granulated sugar

1 cup brown sugar

¾ tsp. pure vanilla extract

1¼ cups all-purpose flour

¾ tsp. baking powder

¼ tsp. salt

¼ cup chopped walnuts

1½ cups seeded raspberry preserves

Preheat oven 350°F. Spray a 9 x 12 x 3-inch baking pan. Place semi-sweet chocolate, unsweetened chocolate, and butter in a metal bowl in the oven to melt. Check every 5 minutes, stirring until completely melted. Place eggs, sugars, and vanilla in bowl of electric mixer and beat until well combined. Add melted chocolate to egg mixture and stir on low speed to combine. Measure flour, baking powder, and salt in a bowl and add to mixer bowl. Beat until all ingredients are incorporated. Scoop out 2 cups of batter and place in bowl you used to melt the chocolate. Add walnuts to remaining batter and stir. Pour rest of batter into prepared pan and spread in one even layer. Put raspberry jam in separate bowl and stir with spoon to soften, then spread jam on top of brownie batter with offset spatula. Pour the 2 cups of reserved batter on top of jam and spread carefully to completely cover jam. Place in oven and bake 45 to 55 minutes or until center is firm to the touch. Allow to cool. Brownies be stored in an airtight container for up to 1 week.

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