Raspberry Fudgey Brownies

(from Better Homes and Gardens Crockery cookbook)


1/2 cup butter
2 oz unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless red raspberry jam
1 t vanilla
3/4 cup all-purpose flour
1/4 t baking powder
Optional toppings: vanilla ice cream, chocolate ice cream topping, fresh raspberries

1. Generously grease two 1 pint straight-sided wide-mouth canning jars.  Flour the greased jars and set aside.
2. In a saucepan melt butter and chocolate over low heat. Remove from heat.
3. Stir in eggs, sugar, jam and vanilla. Using a spoon, beat lightly just until combined.
4. Stir in flour and baking powder.
5. Pour batter into prepared jars. Cover jars tightly with greased foil (greased side down).
6. Place jars into a 3.5 – 4 quart crock pot.
7. Pour 1 cup water around jars.
8. Cover and cook on high for 3-3.5 hours or until a toothpick inserted near the centers of brownie rolls comes out clean.
9. Remove jars from crock pot and cool for 10 minutes.
10. Using a metal spatula, loosen brownies from sides of jars.  Carefully remove rolls from jars.
11. Place rolls on their sides on wire rack and cool completely.
12. To serve, cut each roll into 6 slices and if desired, use optional toppings.

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