Crockpot Raspberry Fudgey Brownies in a Jar

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

Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour the greased jars; set aside.

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, beat lightly just until combines. Stir in flour and baking powder.

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; 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.