- Food and Cooking
Raspberry Ribbon Brownies | The Cupboard Drawer Recipe Book
With the fall season right around the corner, I thought I’d share one of my favorite smells of the season, the smell of fresh from the oven brownies is one that would waft through the neighborhood through the freshly opened kitchen window, at my house. That kitchen window had been closed through the summer cause “We can’t afford to cool the whole outdoors.” But when Fall came and we had highs in the 60’s the kitchen window was the first one opened and the last one closed to winters frost. This was prevalent throughout my middle class neighborhood so we knew who was having what for dinner and dessert long before the Mom’s called for us from the back porch to come inside and eat. Tommy was having kielbasa and cabbage, Randy was having split pea soup and grilled cheese, and so on, a walk down any street around my house around 6 o’clock would make your mouth water with all the goodness around you.
This Brownie recipe from The Cupboard Drawer Recipe Book brings all of that back to mind. Do enjoy!
1 Pkg (8oz) Cream Cheese
1/3 Cup Granulated Sugar
4 squares Unsweetened Chocolate
½ Cup Butter
2 Cups Granulated Sugar
1 tsp Vanilla
4 Large Eggs
1 Cup All-purpose Flour
½ tsp Baking Powder
½ tsp Salt
¾ Cup Raspberry Preserves
Preheat oven to 350 Degrees (175 C)
1. In a small bowl, combine all filling ingredients; blend well and set aside.
2. Prepare a greased and floured 13 X 9 X 2 in Baking pan; set aside.
3. In a large saucepan over low heat, melt the chocolate and butter, stirring constently. Reemove from heat and allow to cool for 15 minutes. (set on the window ledge to draw the kids in from play)
4. Add sugar and vanilla; mix well. One at a time beat in the eggs. Add flour, baking powder, and salt; stir until just blended
5. Pour half the chocolate batter into the prepared pan; spread evenly. Drop the filling by the spoonful over the batter; carefully spread the filling to cover the chocolate layer. Spoon preserves over the filling. Carefully spoon remaining chocolate batter over filling and preserves, spreading to the edge of the pan and smoothing over the top.
6. Bake in the preheated oven for 45-50 minutes or until set. Allow to cool completely and cut into 2 in squares. Store in the refrigerator.
Yield – 30 Squares
I personally like to substitute Cherry preserves for the Raspberry, but you could do it with Orange Preserves as well. However you Choose to do it, Do Enjoy!
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