All content copyright Katrina Hall 2008 through 2014





Tuesday, July 27, 2010

dense, dark fresh raspberry brownies



I might have fibbed a little last night when I promised TWO brownie recipes. I meant to, but the second recipe needs some fine tuning - which means yet another batch of brownies. It's one of those "give away those things as fast as possible before you gain ten pounds" situations- which delighted Janet at the Post Office and David at the store. And I sent a care package to my Mom.

Note to my daughter, Gree: Don't worry - I stuck some in the freezer for you! While my chocolate desires waft to and fro, that can't be said about her. You dare have a crumb of chocolate hanging around and she'll find it.


Anyhow, this is a great brownie. I beat a cup of fresh raspberries into the batter, then popped raspberries on top for a pretty garnish . The brownie is dense, dark, and moist - and it's even better chilled in the fridge a bit , at least on a hot day like today.


To make:

Preheat oven to 350F.

Grease a 9x13 inch baking pan, then press in waxed paper and grease and flour the paper. ( much easier to remove)

~

2 sticks unsalted butter

4 ounces unsweetened chocolate ( I might try bittersweet sometime)

4 eggs

1 1/2 cups sugar

1 1/4 cups King Arthur all purpose flour

2 t. vanilla

1 cup fresh raspberries, plus more for garnish

pinch of kosher salt



Melt the butter and chocolate in a heavy-bottomed pan set on medium-low heat until completely melted, stirring often. Set aside to cool.


In a mixer bowl, beat the eggs and sugar until thick , then add the vanilla and salt.


Add the cooled chocolate/butter mixture to the eggs and sugar mixture and mix well.


Add the flour and gently fold in, then add the raspberries and mix gently until well incorporated.


Pour into the prepared baking pan, and space fresh raspberries across the top. Keep in mind how you want to cut them when baked - tiny rectangles, or big squares.


Bake about 25-35 minutes, or until the center is just set. Let cool at least 30 minutes before cutting into bars.

*



You might also like:











14 comments:

FrugalMom said...

These look fantastic, and you really do know how to make my mouth water.

Barb said...

I guess I'm more like your daughter, I LOVE chocolate anytime - these looks positively sinful! (and I'm really trying to eat better and cut out the sweets. okay, most of them.)
I think the addition of the raspberries put it over the top!

What's a girl to do?

katrina said...

Thanks, j r!

katrina said...

Ah Barb - you do what I do - make a batch and either hide them in the freezer, or give them away ( except for the two...no...three you keep for yourself:)

Delighted you liked!

feedthepeople said...

yum!!!! you saved me some? bless you!

katrina said...

Sure did, but not sure how long those sweet brownies will be there!

Michelle said...

OH WOW...raspberries are one of my favorite berries EVAH! And they make any dish so pretty.

katrina said...

Hey, 'chelle!
I'm with you - raspberries have to be my most favorite berry ( well....close second is sun-warmed strawberries), and they make any dish prettier, to boot!

Jeff said...

Oh, the texture of those looks perfect! Dense without being soggy, and I'm sure the chocolate flavor is quite intense.

I have the same problem with sweets. I have to make them, but then, I cannot keep them because they disappear too quickly.

katrina said...

Hi, Jeff! You know, I'm still not quite used to not having a houseful of kids or young adults in the house, so it took a while to come up with the solution of sharing all those baked goodies . Meaning to try your Spring Rolls, btw....look good!

DDog said...

These just came out of the oven to cool; so I hope mine will be as delicious as they look here.

I used a little bit less sugar because I supplemented unsweetened chocolate with semi-sweet; I accidentally added the flour before the butter/chocolate; I left out salt because I had to use salted butter; I accidentally only added 2/3 cup raspberries and had to use frozen instead of fresh.

Hopefully that much deviation will still be tasty and not a disaster. :)

katrina said...

DDog - I don't think your changes should affect the brownies - at least not very much. Let me know!

DDog said...

They are in fact delicious! They were a big hit with everyone and I will definitely be making them again. As you said, they were especially good cold with whipped cream.

Thanks for sharing your recipe!

katrina said...

Awesome, DDog! And many thanks for letting me know your (minor) changes didn't affect the recipe!