Raspberry Brownies A La Mode |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This rich fudgy brownie recipe makes a lot, so it's perfect for parties. Guests will think you fussed over the raspberry sauce drizzled over each wedge, but it's easy to make. Working in a restaurant, I prepare this dessert from special-occasion menus, says Denise Elder of Hanover, Ontario. Ingredients:
5 ounces unsweetened chocolate, coarsely chopped |
2/3 cup butter, cubed |
3 eggs |
2-3/4 cups sugar, divided |
2 teaspoons vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 cup (6 ounces) semisweet chocolate chips |
3 cups fresh raspberries |
1 tablespoon lemon juice |
vanilla ice cream |
Directions:
1. In a microwave-safe bowl, combine unsweetened chocolate and butter. Cover and cook on high for 1 minute; stir. Microwave 1 minute longer; stir until smooth. Cool for 10 minutes.
2. In a bowl, beat eggs, 1-3/4 cups sugar and vanilla for 3 minutes. Beat in melted chocolate. Add flour; beat until combined. Stir in chocolate chips. Pour into two greased 9-in. pie plates. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
3. In a bowl, combine raspberries and remaining sugar; mash gently. Place mixture in a sieve and press with the back of a spoon; discard seeds and pulp. Add lemon juice to raspberry puree; refrigerate until serving.
4. Cut brownies into wedges; serve with ice cream and raspberry sauce. Yield: 12-16 servings.
|
|