Dark chocolate and raspberry, what a combination! You’ve got to try this!
1 cup butter
3/4 cup dark cocoa
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
1 1/2 cups chopped pecans
1 (21oz) can raspberry pie filling
Preheat oven to 350°. In a large glass bowl, melt butter and cocoa in microwave on 50% power for about 1 1/2-2 minutes. Mix well. Add sugar and mix well. whisk eggs and vanilla, add to chocolate mixture, mix well. Stir in flour. Fold in pecans. Spread half of the batter in a sprayed 13×9 pan. Spread about 3/4 of the raspberry pie filling on top of batter. Gently spread remaining batter over pie filling. Bake for 40-45 minutes. Cool to let set up before cutting. Can be served with ice cream and remaining raspberry pie filling.
These are so good! The balance between the Raspberry and chocolate is amazing and perfect: not too sweet at all. I like the moist texture- overall:a winner!!! Thanks for sharing! Alta
Delicious, delicious! I am going to make these for my Monday night Bible study friends! thanks for the post.
Hope you have a wonderful evening!