Ingredients
1 no ingredients
Directions
1 c (2 sticks) unsalted butter
5 oz Unsweetened chocolate,
: chopped
2 c Sugar
4 lg Eggs
2 t Vanilla extract
1 1/4 c Unbleached all purpose
: flour
1 t Baking powder
1/2 t Salt
1 c Chopped toasted walnuts
: (about 4 oz)
1/2 c Raspberry preserves
Butter 13x9x2-inch baking pan. Melt butter and chocolate in heavy
large saucepan over low heat, stirring constantly until smooth.
Remove from heat. Whisk in sugar, then eggs and vanilla. Mix flour,
baking powder and salt in small bowl. Add to chocolate mixture and
whisk to blend. Stir in nuts.
Pour 2 C batter into pan. Freeze until firm, about 10 minutes.
Preheat oven to 350'F. Spread preserves over brownie batter in pan.
Spoon remaining batter over. Let stand 20 minutes at room temperature
to thaw bottom layer.
Bake brownies until tester inserted into center comes out clean,
about 35 minutes. Transfer to rack and cool. Cut brownies into
squares. (Can be prepared 1 day ahead. Store in airtight container at
room temperature.)
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Recipe By :
From: Bill Camarota
Servings: 2 servings
Chocolate-Rasberry Brownies - Bon Appetit Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Fruit
The History of Recipes
It is possible to read the history of meal recipes way back into history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move on, there were a couple of books published in the fourteenth century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals on the tables of the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the East, including spices like coriander, basil and rosemary. These new foods and tastes led to a torrent in manuscripts on cookery, most of which still exist in academic collections. During the next few centuries, the rich and powerful families of Europe strove to serve the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. However, it was during the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Chocolate Rasberry Brownies Bon Appetit recipe.
