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Raspberry Fudgy Brownies
1/2 cup butter or margarine
2 ounces unsweetened chocolate
3/4 cup granulated sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
Vanilla ice cream (optional)
Chocolate ice cream topping (optional)
Fresh raspberries (optional)
Generously grease two 1-pint straight-sided, wide-mouth canning jars.
Flour the greased jars; set aside.
In a saucepan melt margarine or butter and chocolate over low heat.
Remove from heat.
Stir in eggs, sugar, jam, and vanilla extract.
Using a spoon, beat lightly just until combined.
Stir in flour and baking powder.
Pour batter into prepared jars.
Cover jars tightly with greased foil, greased side down.
Place jars in a 3 1/2- or 4-quart slow cooker.
Pour 1 cup water around jars.
Cover; cook on HIGH for 3 to 3 1/2 hours or until a wooden pick inserted near the centers of brownie rolls comes out clean.
Remove jars from slow cooker; cool for 10 minutes.
Using a metal spatula, loosen brownies from sides of jars.
Carefully remove rolls from jars.
Place rolls on their sides on a wire rack; cool completely.
To serve, cut each roll into 6 slices.
If desired, serve with ice cream, ice cream topping, and fresh raspberries.
Slow Cooker Dessert Recipes
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