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Man Food Watch™: GJE’s Triple-Fudge Raspberry Brownies

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Man-Food Watch™ is a series of recipes for armchair tailgaters who want to raise their game when it comes TV sports and eating. Impress the guys with food that’s hearty, flavorful, easy to make and usually inexpensive.

Not all man food is made of bacon and steak.

And won’t it be nice to walk into that festive holiday sports-watching marathon with rich, manly dessert for a change.

What better time to contemplate the possibilities than on National Brownie Day?

All-American brownies and sports have gone together since at least very early in the 20th century and maybe as early as 1896.

According to cooking lore, the brownie was designed as a convenience food from the giddyup.

Bertha Palmer of the Palmer House hotel requested her chef make a dessert smaller than a piece of cake but with similar texture that could be eaten with a box lunch by stylish ladies on the go.

By the roaring twenties, the brownie was as hot as jazz, gin and flappers.

Still very popular today through its myriad variations, the fudgy, cakey, yummy brown is a real crowd pleaser.

So, GJE, how can I get a piece of history?

That’s easy.

Make your own.

Like biscuits, brownies can be made in one bowl and baked in one pan from very simple, inexpensive ingredients.

Your Examiner’s favorite brownies ever incorporate a taste treat that’s not very common in brownie baking – raspberry preserves – plus they just ooze with chocolate.

Work for a thick, heavy texture, a chewy center and crunchier but still soft-ish edges.

Ingredients:

  • 1 box Duncan Hines® or Betty Crocker® fudge brownie mix
  • 8 oz. semi-sweet baker’s chocolate
  • 8 oz. raspberry preserves or jam
  • 6 oz. Nestle’s semi-sweet mini chocolate chips
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ⅓ cup water
  • 1 tbsp. “I Can’t Believe It’s Not Butter®” or whole butter

Cooking Instructions:

  1. Pre-heat oven to 350°.
  2. Grease an 8-inch square baking dish with “I Can’t Believe It’s Not Butter®” or whole butter. If using a metal pan, use just enough flour to set the butter. Do not use non-stick cookware.
  3. Break up the squares of baker’s chocolate over very low heat, according to package directions.
  4. Prepare the boxed brownie mix according to package directions.
  5. Fold chocolate into brownie batter and stir until mixed loosely.
  6. Add the mini chocolate chips to the brownie batter.
  7. Pour about one third of the batter in the baking dish, then spoon about a third of the raspberry preserves in dollops on top of the batter. Try not to let the preserves sink all the way to the bottom of the dish.
  8. Pour in another third of the batter, and add the next third of the preserves in dollops.
  9. Add the rest of the batter and spoon the rest of the preserves on top.
  10. Bake on middle rack at 350° for about 30 minutes.
  11. Start testing with the point of a clean knife in the center of the batch.
  12. Test about every five minutes. It can take as long as 75 minutes for the batch to cook, depending on your altitude and the weather.
  13. You’ll know the center is done when the knife comes out mostly clean.
  14. Be sure to clean the knife blade after every test. If the brownies start to pull away from the edge of the pan, so much the better.
  15. Let the batch cool before you cut them. Use a spatula to lift them out in case they stick.

-30-

©2013 All rights reserved.

OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years and knows newspaper publishing, printing and graphic design. Contact: kt.4examiner@yahoo.com

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