Raspberry Fudge Brownies
- 1/2 c. butter, softened
- 1 c. granulated sugar
- 3 eggs
- 1 jar (12 oz.) raspberry jam, divided
- 18 (2 inch diameter) chocolate wafer cookies, finely ground
- 1/2 c. all-purpose flour
- 1 c. (6 oz.) semi-sweet chocolate chips
- 1 c. chopped walnuts
- Preheat oven to 350u0b0.
- In large bowl cream butter and sugar until fluffy.
- Add eggs and 1/2 cup jam, beating until smooth.
- Add ground cookies and flour; mix well.
- Pour batter into a greased 8 x 11-inch baking dish.
- Sprinkle chocolate chips evenly over batter. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
- In small saucepan, melt remaining jam over low heat, stirring constantly.
- Stir in walnuts.
- Pour jam mixture over brownies.
- Cool completely in pan.
- Cut into 2-inch squares.
- Store in airtight container.
butter, sugar, eggs, raspberry, chocolate wafer cookies, allpurpose, semisweet chocolate chips, walnuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=801489 (may not work)