Prep Time 8m
Cook Time 35m
Ready Time 105m
Yield 16 squares

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 2 ounces unsweetened chocolate
  • 1/2 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 cup Smucker's® Red Raspberry Preserves
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • OR Array Pillsbury BEST® Unbleached All Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Smucker's® Red Raspberry Preserves, for glaze
  • 1 tablespoon powdered sugar or 1/4 cup sweetened shredded coconut (optional)
Preparation Directions
  • Step 1Heat oven to 350°. Spray an 8 x 8-inch baking pan with cooking spray.
  • Step 2Melt chocolate and shortening in large suacepan over low heat, stirring to combine. Remove from heat. Stir in 1/2 cup preserves, sugar, eggs, vanilla, flour, baking powder and salt.
  • Step 3Spread batter in prepared baking pan. Bake 30 to 35 minutes or until firm but not dry.
  • Step 4Spread 1/4 cup preserves carefully on top of the brownies while brownies are still warm, if desired. Let cool. Sprinkle cooled brownies with powdered sugar or coconut, if desired. Cut into squares.
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