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Search by meal occasion |
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6
squares
BAKER'S Unsweetened Chocolate, divided
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3/4
cup
(1-1/2 sticks)
butter
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2
cups
sugar
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3
eggs
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1
tsp.
vanilla
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1
cup
flour
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1
cup
coarsely chopped
PLANTERS Macadamias
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1/4
cup
plus 3 Tbsp.
seedless raspberry jam, divided
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1
cup
whipping cream
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6
squares
BAKER'S Semi-Sweet Chocolate
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PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 of the unsweetened chocolate squares and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.
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BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.
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CHOP remaining 2 unsweetened chocolate squares and the 6 semi-sweet chocolate squares; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.
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