Ack! So it goes to show that moving and not having reliable internet (which will be remedied very soon, cross fingers) means that posting gets a little slowed down. My apologies. In the meantime I’ve been doing some relaxed cooking and have even caught up on my reading—I just finished Julie & Julia, which was fantastic, though I do wonder how she managed to survive all that butter. Whew.
This recipe is very similar to my all-time favourite brownie recipe (and I don’t say that lightly). There is one crucial and amazing difference: raspberries. Now, while I’m picky about desserts, there are a few things you can always do to hook me. Mix chocolate with raspberries, or mix chocolate with cherries. I started drinking coffee because I once ordered a white chocolate raspberry mocha from Serious Coffee in Victoria BC. My favourite Ben & Jerry’s flavour is Cherry Garcia, even though I tried their double fudge first. I’ll also always try to steal the cherry chocolate from the box before anyone else can even think about “accidentally” getting it.
Suffice it to say? Raspberry + chocolate = amazing. Just like these gorgeous brownies that are rich and tart, soft and moist but with body and gusto. Yes, brownies with gusto. Read on, my friends!
Raspberry Studded Brownies
Cooking time: 60 minutes
- 200 g (7 oz) dark chocolate, chopped coarsely
- 1 cup butter
- 1 3/4 cups brown sugar
- 4 eggs
- 1 1/2 cups plain flour
- 1/4 tsp baking powder
- 1/3 cup cocoa powder, sifted
- 1 1/2 cups raspberries, fresh or frozen
Begin simmering an inch or two of water in a medium saucepan, and select a heatproof bowl that can sit on top of it. Once water is simmering, place bowl on top and allow it to begin warming; add your butter and melt. Once butter is quite melted, add your chopped chocolate and stir slowly until the chocolate has melted completely. Remove from heat.
Add your sugar, then eggs, stirring quickly to combine (the hot chocolate may cook your eggs slightly if you don’t do this quickly, beware!). Add flour and baking powder, then sift in cocoa powder.
Pour your batter into a greased 9×9″ (22×22 cm) baking pan, and sprinkle raspberries evenly over top. (You don’t need to defrost frozen raspberries.) Bake for 45 minutes at 350 F / 180 C, or until a toothpick inserted in the middle comes out clean.
Enjoy with willpower!