Chocolate Raspberry Brownies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Moist and delicious. When raspberries not in season used frozen ones which are almost better because they are firmer. But the results are delicious. Ingredients:
1/2 cup butter, unsalted |
2 oz. chocolate, unsweetened |
1/2 tsp. instant coffee |
3/4 cup sugar |
1 egg |
1 1/2 tsp. vanilla |
1/2 cup flour |
1 cup fresh raspberries |
1/2 cup walnuts, toasted and coarsely chopped |
1 tbsp. flour |
6 tbsp. flour |
3 tbsp. butter, unsalted, melted |
garnish red raspberry sauce and fresh raspberries |
3 tbsp. cocoa powder |
1 tsp. vanilla |
2 eggs |
3/4 cup brown sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. For brownie layer: Combine 1/4 cup butter, chocolate and coffee in a small sauce pan and melt over low heat.
3. Cook and reserve.
4. In electric mixer bowl, add the remaining 1/4 cup butter and sugar. Beat to combine.
5. Add the egg and vanilla and continue to beat just until incorporated. Add the melted chocolate and flour.
6. Pour batter in a greased 9 inch square baking dish. Bake for 12 minutes.
7. For raspberry layer: In a small bowl, combine the fresh raspberries, walnuts and flour.
8. For top layer: Combine brown sugar, flour, cocoa, vanilla, eggs and melted butter in a small bowl. Reserve.
9. Remove brownie layer from oven and distribute the raspberries and walnuts over the top. Drizzle the top layer over raspberries. Return to oven and bake another 20-30 minutes.
10. To serve, spoon some Red Raspberry Gourmet Sauce on a dessert plate, place a raspberry square on top of sauce and garnish with fresh raspberries.
11. —-
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