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Chocolate Raspberry Bars

1 cup butter, room temperature
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
2 ¼ cups flour
½ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips, divided
1 cup raspberry jam

In a large bowl, mix the butter and sugars until light and fluffy.  Stir in the eggs and vanilla.  In a separate bowl, whisk the flour, cocoa, baking soda and salt together.  Slowly add the flour mixture to the butter mixture.  Mix to combine.  By hand, stir in 1 ½ cups chocolate chips. 

Spread 2/3 of the chocolate batter in a greased 9x13” pan. 

Spread the raspberry jam on top of the chocolate batter.  Drop the remaining dough by teaspoons on top of the raspberry jam.  Sprinkle ½ cup chocolate chips on top.

Bake for 25-30 minutes at 350 °F.

For an extra decadent treat, top individual Chocolate Raspberry Bars with Berry Desert Sauce and whipped cream.

Christina Fogal

Chocolate Raspberry Bars

Christina Fogal

Berry Dessert Sauce

12 ounce bag frozen unsweetened berries (raspberries, blackberries, blueberries, strawberries, or a mix of berries)
¾ cup sugar
½ cup water
½ teaspoon vanilla
3 teaspoons cornstarch
3 tablespoons water
1 tablespoon butter

In a saucepan over medium heat, stir together the frozen berries, sugar and water.  Once the sugar has dissolved, raise the heat to high and bring the mixture to a boil, stirring often.

Lower the heat to medium-low and stir in the vanilla. 

In a small cup, combine the cornstarch and three tablespoons of water.  Stir and boil over medium-low heat for four minutes or until the mixtures has thickened.  Remove the pan from the heat.

Add the butter and mix until it has completely melted.

Allow the mixture to cool for fifteen minutes.  Press the berry sauce through a fine mesh strainer to remove the seeds. 

Refrigerate tleftover berry sauce.

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