Fudgy Chocolate Raspberry Brownies
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Time
prep 0:15
total 0:45
Ingredients
| 1 cup | packed raspberries, fresh or | | thawed | | 4 oz. | unsweetened chocolate, chopped | | 1/2 cup | unsalted butter, cubed | | 3 | eggs | | 1-1/4 cup | granulated sugar | | 1/2 tsp. | vanilla | | 3/4 cup | all-purpose flour | | 1 tsp. | icing sugar |
1 Recipe Reviews
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I made these in an 8" square pan because I could not find a 9" and they were still very good.
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Instructions
In food process or blender pure raspberries; pass through fine sieve to remove seeds. Set aside.
In top of double boiler over hot (not boiling) water, melt chocolate with butter; let cool slightly. In bowl, beat eggs with sugar for about 5 minutes or until pale and thickened. On low speed, beat in vanilla and chocolate mixture; beat in raspberry pureé. With wooden spoon, stir in flour. Scrape batter into greased 9-inch square cake pan. Bake in 350°F/180°C oven for 25-30 minutes or until cake tester inserted in centre still has moist crumbs clinging to it. Let cool completely in pan on rack. Sprinkle with icing sugar. Cut into squares.
Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.
Author's Comments
Serve with a raspberry sauce and fresh raspberries for an elegant presentation, or simply sprinkle with icing sugar.
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