Raspberry Brownies
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Delicate cocoa brownies, spangled with juicy fresh berries and drizzled with dark chocolate, are an informal yet sophisticated conclusion to a meal.
INGREDIENTS
BROWNIES
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
1/2 cup firmly packed golden brown sugar
4 large eggs
1/2 cup unsweetened cocoa powder
1 tablespoon framboise eau-de-vie (clear raspberry brandy) or brandy
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups unbleached all-purpose flour
1 (1/2-pint) basket fresh raspberriesGLAZE
4 ounces semisweet chocolate, chopped
2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy
2 teaspoons hot waterPowdered sugar
FOR BROWNIES - Preheat oven to 325 degrees. Grease a 9 x 13-inch pan.
Beat 1 cup butter, sugar and brown sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in cocoa, framboise, vanilla and salt. Gently mix in flour. Pour batter into prepared pan. Sprinkle raspberries evenly over batter. Bake until tester inserted in center of brownies comes out clean, about 30 minutes. Cool completely in pan on rack.
FOR GLAZE - Combine chocolate, framboise and water in top of double boiler. Set over barely simmering water and stir until smooth. Cool slightly.
Cut brownies into 3 x 2-inch 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. (Can be prepared 8 hours ahead. Cover and store at room temperature). Transfer brownies to plate and serve.
Makes about 16