1/2 cup butter, sliced
2 1-oz. squares unsweetened baking chocolate, chopped
2 eggs, beaten
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
2 1-pt. wide-mouth canning jars and lids, sterilized
Grease and flour canning jars; set aside. Melt butter and chocolate together in a medium saucepan over low heat. Remove from heat; stir in eggs, sugar, jam and vanilla. Beat lightly with a spoon until combined. Stir in flour and baking powder; pour into prepared jars. Cover jars tightly with greased aluminum foil, greased-side down. Place jars in a slow cooker; pour one cup water around jars. Cover and cook on high for 3 to 3-1/2 hours, or until a toothpick inserted in center tests clean. Remove jars form slow cooker; cool for 10 minutes. Use a metal spatula to loosen brownies; turn out of jars. Cool brownies completely on a wire rack before slicing. Makes 12 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 205)
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