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This is another dessert that I brought to the Labor Day BBQ party over the weekened. It was so rich and decadent! It tastes even better if you heat it up in the microwave for a few seconds and serve it with vanilla ice cream or fresh whipped cream! Recipe is courtesy of The Castle Inn Riverside, Wichita, KS.
- vegetable oil cooking spray
- 3⁄4 cup unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 3 large eggs
- 2 cups sugar (I only used 1 1/2 cups and it was very sweet)
- 1⁄3 cup raspberry jam (I used seedless)
- 3 tablespoons black raspberry liqueur (such as Chambord) or 3 tablespoons other berry liqueur
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- powdered sugar
- Preheat oven to 350 degrees F.
- Spray 9-inch diameter springform pan with nonstick spray.
- Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
- Remove from heat.
- Whisk in eggs, sugar, jam and liqueur.
- Stir in flour and salt, then chocolate chips.
- Transfer batter to prepared pan.
- Bake brownies until tester inserted into center comes out with moist crumbs attaches, about 45 minutes (Mine took about 5 minutes longer).
- Cool in pan on rack.
- Run small knife around edges of pan.
- Remove pan sides.
- Dust brownie with powdered sugar.
- Cut into 12 wedges.
- Brownies can be prepared 2 days ahead, wrapped tightly with plastic and store at room temperature.