Recipe

Raspberry Brownies Recipe

	Dvisscher / All my dishes 2 years, 2 months ago I call these "company brownies." They are simply divine! Prep:15m Cook:30m Servings:12	Dvisscher
	easy beautiful

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Ingredients

6 squares bittersweet chocolate, chopped

1/2 c butter, softened

2 eggs

1 c granulated sugar

1 tsp vanilla

1 c flour

1/4 tsp baking soda

1/4 tsp salt

1 c fresh raspberries

Frosting:

6 squares bittersweet chocolate, chopped

3/4 c whipping cream 35%

2 tbsp seedless raspberry jam

1 tsp vanilla

fresh raspberries for garnish

Directions

In a small saucepan melt the butter and chocolate until smooth.

In a large bowl, beat the egss, sugar and vanilla.

Stir in the chocolate mix.

In another bowl combine the flour, baking soda, and salt then add to the chocolate mix until combined.

Carefully fold in the raspberries.

Pour into greased 9 inch baking pan and bake at 350 degrees for about 25-30 minutes. Cool completely.

For frosting:

Bring the cream to a simmer in a small saucepan over low-medium heat.

Stir in the chocolate and the raspberry jam.

Stir in the vanilla then pour the mix into a medium sized bowl.

Place this bowl in another bowl of ice water and stir for about 5 minutes to cool.

Remove from ice bath and beat with an electric mixer until soft peaks form.

Ice brownies then refrigerate for at least 30 minutes before cutting.

Serve with more fresh raspberries and whipped cream.

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Comments

ambus 2 years, 2 months ago said:
You've put two of my favourite things together.Great work,dvisscher.

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Alterations

decobabe 2 years, 2 months ago said:
Raspberries are very rare here and expensive if you find them. So I was thinking about making the brownies and then inserting teaspoonsful of raspberry jam here and there before baking. Sound OK? (Maybe some cream cheese frosting after baking?)

decobabe 2 years, 2 months ago said:
Hey, I did this with a standard brownie recipe and it works. Be sure to line the pan with paper, though. The jam bores down through the batter and it would get very stuck. Let them cool a bit before removing from the pan, because it's a bit delicate at the jam points, but they taste great.

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