Chocolate Raspberry Brownies

• 1/2 c. butter
• 3/4 c. sugar
• 1 egg, separated
• 1/2 tsp. vanilla
• 3/4 c. flour
• 1/4 c. cocoa powder
• 1/8 tsp. salt
• 1/4 c. seedless raspberry jam
• 1/4 c. chopped walnuts
• 1 to 2 Tbsp. sugar

1. Cream butter and 3/4 cup sugar until light and fluffy.
2. Add the egg yolk and vanilla, beating until thick and silky.
3. Stir flour, cocoa and salt; mix thoroughly.
4. Add this butter-sugar mixture and stir until moistened.
5. Spread dough in ungreased 8 x 8-inch baking pan and put in the freezer to chill for 10 minutes. Heat oven to 325u0b0.
6. Stir raspberry jam to make it smooth.
7. Spread over chilled dough and freeze for 5 minutes.
8. Beat egg whites until frothy and brush about 1/2 over cold raspberry jam.
9. Scatter walnuts on top and press into place.
10. Bake at 325u0b0 for 35 minutes. Remove from the oven and sprinkle with sugar.
11. Makes 16 small squares.

butter, sugar, egg, vanilla, flour, cocoa powder, salt, seedless raspberry jam, walnuts, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997139 (may not work)