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.
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)
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.
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