Monday, May 2, 2011

Raspberry Brownies

I had such high hopes for this second recipe. In my long list of to-bake recipes, I have many brownie recipes, and I was very anxious to try this one. Now, this recipe does not originally call for raspberries, but I decided to add them in since the combination of raspberry and chocolate has always been one of my favorites. Unfortunately, this was not a good decision...

It turns out that the high heat of the oven caused the water in the raspberries to seep out into the brownie batter, making it almost impossible to cook the middle completely without burning the edges. After cooking the brownies 10 minutes longer than suggested, I decided to take them out, put them in the refrigerator, and hope they would eventually set.

The gooeyness did get thicker, but the brownies turned out more like lava cakes than brownies. The flavor is absolutely fantastic and super sweet, so I would suggest making these brownies and then adding some fresh raspberries or raspberry sauce on top to get the same flavor combination without the extreme gooeyness.

3/4 cup butter
12 oz bittersweet chocolate, coarsely chopped
4 oz semisweet chocolate, coarsely chopped
3/4 cup + 2 tbsp flour
5 large eggs
2 cups brown sugar
1/2 tsp salt
1 tsp vanilla
2 cups nuts, optional for topping
2 pints fresh raspberries

Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and grease the foil.

Place the chocolate and butter in a microwaveable bowl and microwave in 30 second intervals, stirring after each session until the mixture is combined and smooth. Set aside.

In a mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat the mixture on high speed until it thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface (4 to 5 minutes).

Using a rubber spatula, fold the cooled chocolate mixture into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so the air that’s been incorporated into the eggs does not deflate.

Pour the batter into the prepared dish and smooth the top with a spatula. If you are using nuts, sprinkle them across the batter. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack.


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