Raspberry Brownies
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | ~30 min @ 300° |
| Source | Brownie Points (pg 77) |
| Yield / serves | 9x9 pan |
| Rating | Yummy! |
Ingredients
- 1 pt fresh raspberries
- 1 T sugar
- 8 oz unsweetened chocolate
- 1 c butter
- 2 c sugar
- 1/2 c brown sugar
- 4 eggs
- 1/8 t salt
- 1/2 c all-purpose flour
- 1 1/2 c Ganache
Preparation
To make the raspberry puree, place the raspberries and the 1 T sugar in a small saucepan. Add 1 Tbsp of water and place over low heat. Mash the raspberries with a wooden spoon or rubber spatula.
Bring to a boil, then lower the heat. Cook until you have a thickened sauce. Be careful it doesn't burn!
Place the mixture in a sieve and press it through with a spatula. You should have about 1 coup of seedless puree.
Preheat the oven to 300. Line a 9x9-inch pan with parchment paper.
Melt the chocolate and butter over low heat. Blend well.
Add the 2 cups of sugar and the brown sugar. Mix until both are almost completely dissolved.
Add the eggs one at a time, beating until completely smooth and glossy.
Add the salt and half the raspberry puree. Blend well.
Add the flour and mix just enough to blend.
Pour into the prepared pan and bake for 30 minutes (or until toothpick test is clean).
Remove from the oven and cool completely.
If necessary, warm the ganache in the microwave on medium power or over barely boiling water until just melted, about 80-85°.
Add the remaining raspberry puree to the ganache and whisk until smooth.
Let sit until the glaze is set.
