BITE ME

HOME AND GARDEN: BITE ME! Raspberry Brownies

recipe by Mark Bollinger

Mark Bollinger, director of Bollinger Funeral Homes and baking enthusiast, firmly refuses to share any of his beloved cheesecake recipes, but he did agree to share one of his tempting brownie recipes. Read Bollinger’s story in the October 2020 issue of Joy of Medina County Magazine, https://bit.ly/2LTNkMA

• 1 cup butter • 4 ounces unsweetened chocolate • 2 cups sugar • 1 ½ cups all-purpose flour* • 1 teaspoon salt • 1 teaspoon baking powder • 4 eggs, slightly beaten • 2 teaspoons vanilla • 1 12-ounce can raspberry pastry filling • 1 generous cup semisweet chocolate chips

Topping 1 stick unsalted butter 12 ounces semisweet chocolate chips 1 12-ounce can raspberry pastry filling

In a 2-quart saucepan, slowly melt butter and unsweetened chocolate, stirring occasionally. Remove from heat when melted. Sift together dry ingredients, and add to saucepan. Add eggs and vanilla. Mix in can of raspberry filling. Fold in chocolate chips. Bake for 30 to 35 minutes or until brownies pull away from pan sides. Cool. Melt butter and chocolate chips for topping. Add raspberry filling. Spread over cooled brownies. Refrigerate, serve at room temperature.

*Note: Use 1 cup flour for a moister brownie. Want to have your recipe featured in a future issue? Send it with your name, phone number (in case we have questions), the city you live in, and some information about you to: Joy@BlakeHousePublishing.com with “recipe” in the subject line. Recipes MUST be your original recipe or one you have highly modified and thus made it your own. By submitting a recipe, you are guaranteeing it is one you have developed or modified and used. This is open to anyone who would like to submit a recipe.