Page 423 - Chocolate Cake Doctor
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C O O K I E S , B A R S , A N D B R O W N I E S 405
RASPBERRY SWIR
RASPBERRY SWIRL L
BROWNIE
BROWNIES S
othing could be easier than Vegetable oil spray for misting the pan
doctoring up a box of 1 package (19.8 ounces) brownie mix
8 tablespoons (1 stick) unsalted butter,
brownie mix by swirling
melted
in some raspberry jam and a few 1 ⁄3 cup water
chocolate chips. But let me tell you, 2 large eggs
1 teaspoon pure vanilla extract
these humble brownies taste mighty
1 ⁄2 cup seedless raspberry jam
sophisticated! Look for the seedless 1 ⁄4 cup semisweet chocolate chips
raspberry jam in the supermarket, 1 ⁄2 cup finely chopped pecans (optional)
preferably the kind made with all
fruit juice and less sugar. 1. Place a rack in the center of the oven
and preheat the oven to 350°F. Lightly
mist the bottom of a 13- by 9-inch pan
with vegetable oil spray. Set the pan aside.
2. Place the brownie mix, melted butter,
water, eggs, and vanilla in a large mixing
bowl. Stir with a wooden spoon until all
the ingredients are incorporated and the
MAKES: 24 SQUARES batter lightens in texture, 50 strokes.
PREPARATION TIME: 10 MINUTES Pour the batter into the prepared pan,
BAKING TIME: 23 TO 27 MINUTES smoothing it out with a rubber spatula.
Drop the raspberry jam by teaspoonfuls
onto the batter, and with a dinner knife
