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Gertrude Powers's Raspberry Brownies

Gertrude Powers’s Raspberry Brownies
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by in Jan 1992

Yield: 16 brownies

When my mother, Nancy Powers Martin, was a child in West Medford, Massachusetts, she loved her mother's desserts. Her favorite was chocolate brownies with homemade raspberry jam swirled into the batter. My grandmother, Gertrude Powers, served them on hand-painted porcelain plates.

Usually brownies are baked in a square metal pan, but I break with tradition and bake mine in a ten-inch glass pie plate and serve them in wedges. My mother, a retired dietitian, substitutes canola oil and cocoa for her mother's butter and chocolate. My grandmother never put vanilla extract or salt in her brownies. She said they diminish the intensity of the chocolate flavor. I agree, but recently I stirred a tablespoon of raspberry liqueur into the batter before swirling in the jam. The brownies were delicious. My grandmother would have liked them.

Gertrude Powers's Raspberry Brownies


  • 2 squares unsweetened chocolate, melted and cooled
  • 1/2 cup unsalted butter,
  • softened
  • 1 cup granulated sugar
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1 cup walnuts, chopped
  • 1/3 cup seedless raspberry jam, lightly beaten


Melt chocolate. Cream the butter and sugar. Add beaten eggs and blend well. Gradually stir in cooled chocolate. Add flour. Stir to mix. Stir in walnuts. Put batter into a buttered 9-inch pan. Drop teaspoonfuls of jam at random on top of the batter. Then swirl the jam with a fork to incorporate it into the batter. Bake 40-45 minutes at 350° F until toothpick inserted comes out almost clean; do not overbake. Allow to cool completely before cutting
Updated Thursday, October 21st, 2010
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