8.09.2010

Raspberry Brownies

Raspberry Brownies
1 cup unsalted butter, room temperature
1 1/4 cups sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 cups fresh raspberries
Chocolate Drizzle:
2 tablespoons heavy whipping cream
1 tablespoon butter
1 cup semisweet chocolate morsels
Powdered sugar, for serving
Preheat oven to 325 degrees. Line a 9- x 13- x 2-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Lightly butter the foil that lines the bottom and sides of pan. Set aside.
Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 1/4 cups sugar and 1/2 cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix.
Sift flour, cocoa and salt together. Add to butter mixture and blend at a low speed. Spoon batter into the prepared pan, spreading evenly. Arrange raspberries over the top, slightly pushing them into the batter using a gentle touch.
Bake in preheated 325-degree oven for about 40 minutes, or until wooden pick inserted into center comes out almost clean. Let cool completely in pan on a wire rack.
Grab ends of aluminum foil and carefully pull brownies out of pan. On work surface, cut the brownies into desired shapes.
In a small heavy saucepan, heat whipping cream and 1 tablespoon butter until it just begins to bubble around the edges. Remove from heat and add chocolate morsels. Stir until chocolate melts and mixture is smooth. Allow to cool slightly. Spoon Chocolate Drizzle into a plastic sandwich bag. Use scissors to snip a tiny piece from one bottom corner of the bag, forming a small hole to squeeze the chocolate mixture through. Sprinkle cut brownies with powdered sugar. Squeeze and drizzle chocolate over the cut brownies. Makes 1 to 2 dozen square brownies, depending on the size.

--If you happen to have framboise or other raspberry-flavored liqueur in your cabinet, add 1 tablespoon to the batter before baking and reduce the vanilla to 1 teaspoon.
Post a Comment