Crockpot Raspberry Fudgey Brownies

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Crockpot Raspberry Fudgey Brownies

 

1/2 cup margarine or butter

2 ounces unsweetened chocolate

2 eggs

3/4 cup sugar

1/3 cup seedless raspberry jam

1 teaspoon vanilla

3/4 cup all-purpose flour

1/4 teaspoon baking powder

vanilla ice cream -- optional

chocolate ice cream topping -- optional

fresh raspberries

-- optional

 

Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour

the greased jars; set aside.

 

In a saucepan melt margarine or butter and chocolate over low heat. Remove

from heat, Stir in eggs, sugar, jam , and vanilla. Using a spoon, beat

lightly just until combines. Stir in flour and baking powder. Pour batter

into prepared jars. Cover jars tightly with greased foil, greased side

down. Place jars in crockpot. Pour 1 cup water around jars.

 

Cover; cook on high for 3 to 3 1/2 hours or until a toothpick inserted near

centers of brownie rolls comes out clean. Remove jars from crockpot; cool

for 10 minutes. Using a metal spatula, loosen brownies from sides of jars.

Carefully remove rolls from jars. Place rolls on their sides on a wire

rack; cool completely. To serve, cut each roll into 6 slices. If desired,

serve with ice cream, ice cream topping, and fresh raspberries.