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Raspberry Brownies

Source of Recipe

From "Bon Appétit Desserts" by Barbara Fairchild


Recipe Introduction

"Berries and chocolate are natural partners. In this variation on that theme, chocolate brownies are sprinkled with fresh raspberries just before baking, then drizzled with a chocolate glaze that contains just a hint of raspberry brandy."

List of Ingredients

Brownies:
â—¦ Nonstick vegetable oil spray
â—¦ 1 cup (2 sticks) unsalted butter, room temperature
â—¦ 1 ¼ cups sugar
â—¦ ½ cup (packed) golden brown sugar
â—¦ 4 large eggs
â—¦ ½ cup natural unsweetened cocoa powder
â—¦ 1 tablespoon framboise (clear raspberry brandy)
â—¦ 1 teaspoon vanilla extract
â—¦ ¼ teaspoon salt
â—¦ 1 ¼ cups unbleached all-purpose flour
â—¦ 1 ½-pint container raspberries

Glaze:
â—¦ 4 ounces bittersweet or semisweet chocolate, chopped
â—¦ 2 tablespoons framboise (clear raspberry brandy)
â—¦ 2 teaspoons hot water
â—¦ Powdered sugar


Recipe

Brownies: Preheat oven to 325° F. Spray 13 by 9 by 2-inch metal baking pan with nonstick spray. Beat butter and both sugars in large bowl until fluffy. Add eggs one at a time, beating to blend after each addition. Stir in cocoa, framboise, vanilla, and salt. Add flour; stir just to blend. Pour batter into prepared pan. Sprinkle raspberries evenly over batter. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.

Glaze: Stir chocolate, framboise, and 2 teaspoons hot water in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly.

Cut brownies into 18 bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle glaze decoratively over brownies. Let stand until glaze sets, about 30 minutes. Transfer brownies to plate and serve.

Makes 1 ½ dozen