Ingredients:

1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
vanilla ice cream -- optional
chocolate ice cream topping -- optional
fresh raspberries -- optional

Instructions:

Generously grease and flour two 1-pint straight-sided, wide mouth canning jars. Set aside, you will use these for cooking.

In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, mix lightly just until combines. Mix together flour and baking powder, then stir them in. Pour batter into prepared jars.

Cover jars tightly with greased foil, greased side down. Place jars in crockpot. Pour 1 cup water around jars.

Cover and cook on high for 3 to 3 1/2 hours or until a toothpick inserted near centers of brownie rolls comes out clean. Remove jars from crockpot; cool for 10 minutes.

Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely.

To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.

Yields: 6 - 8 servings.

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