Ingredients 2 packages Passover Brownie Mix 1/2 cup Seedles raspberry jelly 2 cups walnuts, large pieces
Instructions Line a 9x13 pan with foil. This is easily done by molding the foil to the outside of the pan and then putting inside the pan. Grease the foil. Prepare one package of brownie mix, adding the frosting mix to the batter. Add 1 cup of nuts. Spread in prepared pan and freeze til very firm or hard. Spread with jelly. Prepare second package in same manner. Spread over other layer and jelly. Allow to defrost while you preheat the oven to 350. Bake for 30 minutes. It will test moist. Check that it is moist but cooked. Cool completely. Invert on cutting board, remove foil and cut in small squares.
Description Chocolate and raspberry is always a winning combination.
Notes
OH, No, Not another recipe for Passover brownies. These are very different from the other recipes. I adapted this concept from a recipe in Maida Heatter's American Dessert cookbook where she attributes the recipe to Katherine Hepburn. I will hold these up against any chometz (non-Passover) brownies.
Source Judy Romaine
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