--- In [email protected], "San Queso" <[EMAIL PROTECTED]>
wrote:
> Raspberry Fudgey Brownies
>
>
>
> Makes 12 brownie slices
> Prep: 15 minutes
>
> Directions
>
>
> 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.
This recipe looks good. Thank you.
There are the instructions only, and not the ingredient list &
proportions. May I ask you how much of each?
Thanks again,
Mireille
>
> Remove from heat.
>
> Stir in eggs, sugar, jam, and vanilla.
>
> 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 crockery cooker.
>
> Pour 1 cup water around jars.
>
> Cover; cook on high-heat setting for 3 to 3 1/2
> hours or until a toothpick inserted near the
> centers of brownie rolls comes out clean.
>
> Remove jars from 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.
>
>
>
>
> Nutritional Information
>
> Nutritional facts per serving
>
> calories: 204, total fat: 11g, saturated fat: 0g,
> cholesterol: 36mg, sodium: 109mg,
> carbohydrate: 26g, fiber: 1g, protein: 2g,
> vitamin A: 11%, calcium: 1%, iron: 5%
>
>
>
>
> Source: Better Homes and Gardens Magazine
>
>
>
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