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  Raspberry Truffle Brownies
   Desserts
   Kate
   2/25/2008
Ingredients:
Nonstick vegetable oil spray
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
1/3 cup raspberry jam
3 T black raspberry liqueur (such as Chambord) or other berry liqueur
1 cup flour
1/4 tsp salt
1 cup semisweet chocolate chips
powdered sugar
Instructions:
Preheat oven to 350. Spray 9 inch diameter springform paaan with spray. Melt butter & chocolate in large saucepan over low heat, stirring until just smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam & liqueur. Stir in flour & salt, then chocolate chips. Transfer batter to prepared pan.

Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. (This will continue to cook.) Cool in pan on rack. Run small knife around edges of pan. Remove pan sides.
Dust brownie with powdered sugar. Cut into 12 wedges & serve.

(Brownie can be prepared 2 days ahead, Wrap tightly with plastic & store at room temperature.)

Bake only 45 minutes.

I have taken this to the 4th if July celebration at Roberson's seversl years in a row.
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