I bought this awesome Dickinson’s, Cascade Mountain Pure Seedless Red Raspberry Preserves. What better way to use it then baked on top of peanut butter & chocolate brownies. Double Yum!!
Recipe:
- 1 1/4 cup all-purpose flour
- 1 cup sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup milk
- 3 tablespoons shortening
- 1 egg
- 1/2 teaspoon vanilla
- 3 ounces melted Ghiradelli 60% cacao bittersweet chocolate (cool)
- 1/2 cup chunky peanut butter
- 16 teaspoons raspberry preserves
Measure all ingredients into a large mixer bowl. Blend on low speed until mixed well. Pour into each circle of the LivyLu’s medium size baking mold. Top each mound with a teaspoon of preserve. Bake at 350 degrees.
Enjoy with a scoop of vanilla ice cream or warm by itself. Happy Baking. 🙂
