Brownie Raspberry Bites
3/4 C. butter or margarine
3 squares unsweetened chocolate
1 1/2 C. sugar
1 1/2 t. vanilla
1 1/2 C. flour
12 oz. raspberry jam
6 oz. semi-sweet chocolate chips
1 t. Crisco
In medium saucepan, melt butter and chocolate squares over low heat. Remove from heat, and stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour.
Line a 15 x 10 x 1-inch pan with foil, and grease well. Spread batter in pan and bake in 325° F. oven 15 to 20 minutes (check after 10 minutes, and deflate with skewer if necessary). Don’t underbake. Allow to cool.
Spread jam over top. Cut in half, and stack jam side up. Trim edges if necessary. Cut into 2- by 1-inch bars. Place on rack over waxed paper. Melt Crisco and chocolate chips over low heat. Drizzle over bars with fork. Cool to harden chocolate. Sprinkle with powdered sugar if desired.
Makes 3 dozen bars.