EXTRA FUDGY RASPBERRY SWIRL BARS
A rich fudge-like bar for raspberry and chocolate lovers!
Preparation time: 15 min Baking time: 33 min
Yield: 36 bars
1 (12-ounce) package (2 cups) semi-sweet real chocolate chips
3/4 cup LAND O LAKES® Butter
1 1/2 cups sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup raspberry preserves*
Powdered sugar, if desired
Heat oven to 350°F. Melt chocolate chips and butter in 2-quart saucepan over low heat, stirring occasionally, until smooth (5 to 8 minutes). Remove from heat; stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix just until flour is moistened.
Spread batter into greased 13x9-inch baking pan. Drop spoonfuls of preserves on batter in the corners and around edge of pan; gently pull knife through batter and preserves towards center for swirled effect. (DO NOT OVER SWIRL.) Bake for 33 to 38 minutes or until bars just begin to pull away from sides of pan. Cool completely. Cut into bars. Sprinkle powdered sugar over bars, if desired.
*Substitute orange marmalade or your favorite preserves.
TIP: Stir 3/4 cup white chocolate chips, milk chocolate chips or 3/4 cup chopped nuts into batter.
Raspberry and White Chocolate Fudge Brownies
6 ounces good quality white chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup white chocolate chips
1 cup fresh raspberries or 1 cup frozen unsweetened raspberries, not defrosted
Change Measurements: US | Metric
Directions:Prep Time: 15 mins
Total Time: 1 hr
1 Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly. 2 Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly. 3 Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan. 4 Cut into 16 squares. Transfer to platter and serve.