|Just out of the oven!|
1 (19.9-oz) box Duncan Hines Chewy Fudge Brownie Mix
1 (3.13-oz) package chocolate pudding mix (I used instant.)
1/4 cup water
1/2 cup vegetable oil
1 cup raspberry jam (I used seedless.)
1/2 pint fresh raspberries
- Preheat oven to 350 degrees F.
- Coat a 9-by-13-inch baking pan with cooking spray.
- In a large bowl, combine brownie mix, pudding mix, eggs, water, and oil. Beat well. Transfer to baking pan. Drop jam 1 spoonful at a time onto batter. Swirl using a table knife.
- Bake for 28 minutes or until done. Cool in pan. Cut into 24 brownies. Top with raspberries.
I made a trial recipe using seedless preserves, and the jam definitely is the better choice. I also was able to cut more than 24 out of the pan. They have a really good chocolate flavor, and the raspberry jam adds a special flavor. Since the recipe I was using specified a particular brand, that is the one I used. All brands are not alike, and as this had been printed with the Duncan Hines brand, I just didn't feel that I needed to experiment with another.
The original pan I made using preserves served us well for dessert over the week-end when we had company, and there were enough extra for me to freeze in order to serve them to my Bridge Club tomorrow!
I still haven't given the recipe for the biscuits. It was a new one that I had never made before. That will be coming up next. Then - on to the recipes for my Fair entries! It will be a very busy week-end of cooking! Until next time.....
Thank you so much for reading. I truly appreciate your comments.