Chocolate Raspberry Bars

photo (4)This recipe is slightly altered from page 52 of the February 1994 issue of Bon Appetit magazine. It is so rich. The recipe makes 24 bars.

 

 

 

 

 


Chocolate Raspberry Bars

Brownie
6 ounces unsweetened chocolate, chopped
12 tablespoons unsalted butter
1/3 cup seedless raspberry jam
4 eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

Topping
1/2 cup whipping cream
1/4 cup seedless raspberry jam
1 tablespoon unsalted butter
8 ounces bittersweet chocolate (not unsweetened), chopped
1 1/2 pints of fresh raspberries

For Brownie – Preheat oven to 350F. Line a 13×9 inch baking pan with foil; butter foil. Combine chocolate, butter and jam in heavy medium saucepan. Stir over low heat until smooth. Remove from heat. Whisk eggs in a large bowl until foamy. Add sugar, vanilla and salt; whisk until thoroughly incorporated. Stir in chocolate mixture. Add flour; mix just until blended. Spread batter in prepared pan. Bake just until springy to touch and tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool in pan on rack.

For Topping – Combine cream, jam and butter in medium saucepan. Bring to simmer, stirring until jam and butter melt. Remove from heat. Add chocolate; stir until smooth. Let stand until cool but still spreadable, about 30 minutes.

Spread topping over brownie. Immediately top with fresh raspberries, arranging them in rows. Chill until cold.

Using foil as aid, remove brownie from pan. Fold down sides. Trim edges. Cut into bars.

By my calculations – Per serving – Calories: 289, Total Fat: 15.8g, Carbs: 36.7g, Fiber: 3g, Protein: 3.1g

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