Photo by anabadili

Ingredients
2 eggs (organic preferably)
2 ounces of unsweetened chocolate
1/2 cup of red raspberry preserves
1/2 cup of shortening
1 cup of sugar
1/2 teaspoon of vanilla
1 cup flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 cup of red raspberry preserves for the glaze
1 tablespoon of powdered sugar

Directions
Start by preheating the oven to 350 degrees and coat your baking pan with pan cooking spray. Then over low heat, put a pan over it so you can melt the chocolate and shortening together. Stir them both then remove them from the heat. Mix in the preserves, eggs, vanilla, flour, sugar, baking powder and salt. Spread the batter in a prepared pan then bake it for 30 minutes or until it’s firm. You don’t want it dry! Moist brownies are the best. While the brownies are warm, spread the preserve on top of the brownies then let it cool. Add fresh raspberries around the plate and sprinkle the powder sugar over the brownie and raspberries. Serve and eat! (munch munch munch)