Raspberry Brownies

I love reading cookbooks--cheap entertainment, and I get serious inspiration.  The other day I was perusing this beautiful cookbook, Southern Scrumptious, How to Cater Your Own Party, by Betty Sims. Betty was the proprietor of Johnston Street Cafe' in Decatur, Alabama for years.  Back in the late 1980's, when I lived in Decatur, my sister-in-law, Lynn, and I would occasionally stop in the quaint little cafe' for their tempting sandwiches and specialties.  All of their fare was truly scrumptious.  And so is every recipe I've ever made from this delightful cookbook.

Have I ever told you that I love chocolate?  No?  I thought for sure I had.  Well, my eyes landed on this recipe for raspberry brownies, and there was no turning back.   I did not pass "Go", I did not collect two-hundred dollars...I went straight to the kitchen.

I couldn't trust my own judgment completely, since I have never met a brownie I didn't like.  Therefore, Brad was willing to be my official taste tester, and to quote the expert, these are "Decadent, blissful, super moist.... I can't stop cutting little bites out of the pan."  Pretty much a party in your mouth....is what he's sayin.'

The original recipe makes a massive pan of brownies.  I cut it in half and it still made twenty-four big, thick brownies.  Next time I'll probably cut it down again by half.  Below is the size of the recipe I made.  Be sure to cut these with a plastic knife!  My mother-in-law sent me that handy tip recently and it really works!  The brownies will cut out very nicely.  Try a batch yourself and let me know what you think! 

Raspberry Brownies

• 4 ounces unsweetened chocolate
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 cup flour
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 3/4 cup raspberry preserves
• Chocolate Glaze (recipe follows)

Combine chocolate and butter in a saucepan over low heat until melted.  combine sugar and eggs in a bowl and mix well.  Stir in chocolate mixture, flour and salt.  Add pecans and mix well.  Spoon into an 11"X 7"  (or 9"X 9") baking pan coated with nonstick cooking spray.  Bake at 350 degrees for 30 minutes.  Spread with raspberry preserves.  Let stand until cool.  Spread with Chocolate Glaze.  Cut into 24 squares.

Chocolate Glaze

• 1 cup milk chocolate chips
• 1/2 cup cream or half and half

Melt chocolate in a small saucepan.  Add the cream and whisk until smooth.

Love,