RASPBERRY CHAMBORD BROWNIES

Raspberry Chambord Brownies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 15

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9 ounce(s) unsweetened chocolate, chopped
1 cup(s) butter
2 teaspoon(s) vanilla extract
1/4 cup(s) raspberry jam
6 - eggs
3 cup(s) sugar
1 tablespoon(s) chambord (black raspberry liqueur)
1 1/2 cup(s) flour
1/4 teaspoon(s) salt
FOR THE ICING
4 ounce(s) white chocolate
1/2 cup(s) (4 ounces) butter at room temperature
2 ounce(s) cream cheese, at room temperature
1/2 teaspoon(s) vanilla
2 1/3 cup(s) powdered sugar

Steps:

Preheat the oven to 325°. Line a 9 x 13 inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside. Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate. Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake. Cool the brownies before icing.
Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.