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Tuesday, February 26, 2019

#COOKING WITH CLORIS--DOUBLE CHOCOLATE RASPBERRY PECAN BARS

Double Chocolate Raspberry Pecan Bars 
These bars, a cross between a brownie and a chewy cookie, are guaranteed to send your tastebuds to new heights of pleasure.

Yield: 12-16 brownies

Ingredients:
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup (1 stick) melted butter
3/4 cup semi-sweet chocolate chips
2/3 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup seedless raspberry jam
1/2 cup chopped pecans
1/4 cup light brown sugar
2 T. cold unsalted butter

Preheat oven to 350 degrees. Grease 7” x 11” pan.

In mixer combine melted butter and sugar. Add eggs and vanilla. 

Sift together flour, baking powder, cocoa powder, and salt. Stir into wet mixture. Fold in chocolate chips.

Spread batter evenly in pan. Melt jam in microwave. Pour over batter. Drag a knife through batter to marbleize jam into batter.

Dice butter into small pieces. Place pecans, brown sugar, and butter in food processor and pulse until combined. Sprinkle mixture over batter.

Bake 20-25 minutes. Test with toothpick. Bars are done when toothpick comes out slightly moist. 

Allow to cool thoroughly before cutting into squares.

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