More than a Brownie
“ I remember the five-fingered ferns growing under the waterfalls, bobbing their green fingers as the droplets struck them. And I remember the smells of the hills, wild azalea and a very distant skunk and the sweet cloy of lupin and horse sweat on harness.”
East of Eden, John Steinbeck
Brownies, why yes! Summer raspberries, of course! Yes to summer bliss in every bite. With such an unassuming recipe title it might be easy to ignore this compelling summer treat. This is a brownie with just enough chocolate to share the stage with in-season raspberries. A bittersweet chocolate glaze drizzled over the brownie takes these brownies from snack worthy to dessert. This is such an easy recipe to make, well worth the results. Just fantastic with summer berries. We went berry picking at Live Earth Farm, coming home with red and golden raspberries, a flat of blackberries too. I took a few photos for Instagram, made lots of jam and these brownies. Walking around the house barefoot is a favorite part of my summer, but intensely flavored summer berries might be even better.
I thought the recipe was light on the chocolate, but this is not a dusky, dark chocolate brownie. This brownie is perfectly matched to complement sweet, summer raspberries. A drizzle of bittersweet chocolate adds the pop of flavor I crave in my favorite recipes.
The recipe includes Framboise, a clear raspberry flavored brandy. Chambord is a popular brand. I used what I already had, a raspberry liqueur and the recipe was fabulous. Use one or the other to achieve maximum raspberry flavor in the recipe. Otherwise go with regular brandy. They will all add another dimension of flavor to the recipe.
The recipe for Raspberry Brownies comes from the fabulous Bon Appetit Desserts cookbook. I’m sharing the recipe (couldn’t find it on the web) with the original ingredients and updated directions for how I make the recipe.
|1C/8oz||unsalted butter, softened|
|1/2C||unsweetened cocoa powder|
|1/2t||fine grain sea salt|
|1 pint||fresh raspberries|
|4oz||bittersweet or semi-sweet chocolate, chopped|
|1 pint||fresh raspberries|
- Heat the oven to 325°. Line a 13”x9”x2” oblong baking pan with parchment.
- In the bowl of a stand mixer beat the butter and both sugars until light and fluffy, 4-5 minutes. Add the eggs, one at a time, stopping to scrape down the sides and bottom of the mixer bowl. Blend in each egg, before adding the next one. Mix in the cocoa powder, framboise, vanilla and salt. Scrape down the sides and bottom of the mixer bowl making sure all the ingredients are combined before adding the flour. Add the flour and mix just until incorporated with the other ingredients. Scrape the batter into the prepared pan, spreading it in an even layer across the entire pan. Place or scatter the raspberries evenly on top of the batter. Bake the brownies for 30 minutes. When done a tester will come out cleanly and the brownies will have pulled away from the edges of the pan. Cool completely before cutting and glazing.
- Add the chopped chocolate, framboise and hot water to a medium sized glass bowl. Microwave for one minute, or just until the chocolate melts. (Alternately, melt the chocolate with the bowl set on top of a saucepan with simmering water.) Use a small whisk to mix the ingredients together. If the chocolate is melted the glaze will come together quickly.
- Cut the brownies into serving portions. Sift powdered sugar over the brownies. Drizzle the chocolate glaze over the sugar topped brownies. Top each brownie with a raspberry. Serve with additional raspberries and chocolate glaze.
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