Recipe: Raspberry Fudgey Brownies (crock pot)

RASPBERRY FUDGEY BROWNIES

1/2 cup butter or margarine
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
OPTIONAL TOPPINGS (TO SERVE):
vanilla ice cream
chocolate ice cream topping
fresh raspberries

Generously grease 2 (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 combined. Stir in flour and baking powder. Pour batter into prepared jars.

Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2 or 4 quart crockery cooker. Pour 1 cup water around jars.

Cover; cook on high-heat setting for 3 to 3 1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; 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 optional toppings.

Servings: 12
Source: Better Homes and Gardens New Flavors from your Crockery Cooker