Chocolate Raspberry Brownies
4 large eggs
1 2/3 cups sugar
2/3 cups unsalted butter, melted
1/2 tsp pure vanilla extract...
1 1/2 cup all purpose
1 tsp ground cinnamon
2/3 cup cocoa powder
1/4 cup toasted walnuts
3 tablespoons seedless raspberry jam
Preheat the oven to 350 degrees. Butter and line a 9 inch square pan with parchment paper and then butter the paper. Set aside.
Whisk the eggs in a mixing bowl until light and frothy. Whisk in the sugar and then slowly whisk in the melted butter and vanilla. Sift together the flour, cinnamon and cocoa powder. Gently stir it in and then stir in the nuts. Spread the batter in the prepared pan, level the surface and bake for 25 minutes, or until firm to the touch. Allow to cool completely.
Once they are cool, carefully remove from the pan and cut in half horizontally with a sharp knife. Warm the jam and spread it onto the bottom half of the brownies. Sandwich with the top later. Frost with some butter cream frosting. Cut into squares to serve. Delicious! Makes one 9 inch square pan.
Chocolate Butter Cream Frosting
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
Cream butter for a few minutes in a mixer on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.