1/2 cup butter or margarine
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
Vanilla ice cream (optional)
Chocolate ice cream topping (optional)
Fresh raspberries (optional)
Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour
the greased jars; set aside.
In a saucepan melt butter or margarine and chocolate over low heat. Remove
from heat. Stir in eggs, sugar, jam and vanilla extract. Using a spoon, beat
lightly just until combined. Stir in flour and baking powder.
Pour batter into prepared jars. Cover jars tightly with greased foil, greased
side down. Place jars in crock pot. Pour 1 cup water around jars. Cover; cook
on HIGH for 3 to 3 1/2 hours or until a wooden pick inserted near centers comes
out clean.
Remove jars from crock pot; cool for 10 minutes.
Using a metal spatula, loosen brownies from sides of jars. Carefully remove
rolls from jars. Place rolls on their sides on a wire rack; cool completely.
To serve, cut each roll into 6 slices.
If desired, serve with ice cream, ice cream topping and fresh raspberries.
