After making the amazing Chocolate Raspberry Bars a few weeks ago, I knew it was time to bake with chocolate and raspberry again. If one dessert is good, two is better, right? These bars were gooey and chocolately and definitely needed a napkin (unless you want to proudly declare to your co-workers that you had an awesome brownie and they didn't).
What You Need
1 (10.25oz) package of brownie mix
1/3 cup melted butter/margarine
1/3 cup seedless raspberry jam
1/2 cup coconut
1/2 cup dark chocolate chips
1/2 cup chopped pecans
3/4 cup, plus 2 tablespoons sweetened condensed milk
What You Do
Preheat the oven to 350. Lightly coat a 9x9 silicone baking pan with cooking spray.
Combine the brownie mix, melted butter/margarine and egg together. Spread in the bottom of the pan and bake for 13-14 minutes.
Remove the brownie base from the oven. Drop small spoonfuls of the raspberry jam over the top of the brownies. Sprinkle chocolate chips and pecans over the top of the raspberry jam. Sprinkle coconut over the top of it all then drizzle with the sweetened condensed milk. Bake for 23 minutes until bars are pretty much set. Cool, then slice and enjoy.
Just for fun, I wanted to share a photo from the hike my friend and I took yesterday to Gem Lake just outside Estes Park, Colorado. It was a gorgeous morning for a hike, as you can tell. Only in the late afternoon as we were driving back to Denver did we get the torrential rain and hail making you think that a storm of Sharknado proportions was headed our way. It gave us the excuse we needed to stop for dinner at Pizza Bar 66 in Lyons to "get off the road." Have you gone on any good hikes recently?
If you're a friend of food at heart, like Traveler in the Kitchen on Facebook. If you're a traveler, consider liking Traveler for Good as well. Enjoy the rest of your weekend!
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