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Ingredients
1/2 cup (1 stick) butter, softened
2 (1-ounce) squares unsweetened chocolate
1/2 cup raspberry jam
1/2 cup packed brown sugar
2 eggs, beaten
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped walnuts
Instructions
2 (1-ounce) squares unsweetened chocolate
1/2 cup raspberry jam
1/2 cup packed brown sugar
2 eggs, beaten
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped walnuts
1. In medium glass bowl or saucepan, melt butter and chocolate.
2. Press jam through sieve to remove seeds. Stir jam and sugar into chocolate mixture until well blended. Stir in eggs and vanilla until well combined. Stir in flour and walnuts.
3. Grease or spray mini tart pans well with cooking spray. Spoon in batter, filling to top. Bake in 350F oven 10 to 12 minutes, or until tops start to crack and tester comes out clean. Let cool 5 minutes in pan; remove and cool completely on wire rack. Repeat with remaining batter. Makes 24 brownie bites.
Recipe courtesy of the California Walnut Board (walnut.org).
2. Press jam through sieve to remove seeds. Stir jam and sugar into chocolate mixture until well blended. Stir in eggs and vanilla until well combined. Stir in flour and walnuts.
3. Grease or spray mini tart pans well with cooking spray. Spoon in batter, filling to top. Bake in 350F oven 10 to 12 minutes, or until tops start to crack and tester comes out clean. Let cool 5 minutes in pan; remove and cool completely on wire rack. Repeat with remaining batter. Makes 24 brownie bites.
Recipe courtesy of the California Walnut Board (walnut.org).
