So when I started thinking up ways to use them (ya know, other than just shoving them straight into my mouth), the first thing that came to mind was chocolate. Chocolate and raspberries are a match made in heaven. I mean really, can you think of a better combination?
Since I had a lot of raspberries to get through, I wanted to make a quick and easy chocolate recipe so I decided on these Raspberry Brownies. They're a little cakey and a little fudgey, with a rich chocolatey flavor that's balanced by the tart, fruity raspberries.
Here's how to make them!
Raspberry Brownies: Serves 9-16 depending on how big or small you cut the brownies. Mine were cut to serve 9, obviously.
- 8 tbsp butter cut into 1/2" cubes
- 4 oz 70% dark chocolate. I used Theo Chocolate Pure 70%, which is one my favorites, and goes really well with raspberries. For a really good chocolate flavor, it only makes sense to use really good chocolate!
- 1 c sugar
- 2 eggs
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 c flour. Since it's such a small amount you can use any kind you like. I used a gluten free blend from King Arthur Flour since I had it in the cupboard!
- 1 c fresh raspberries
1. Preheat your oven to 400°F and grease an 8x8" non-stick baking pan. Don't use a glass pan since the oven temperature is pretty high.
2. Break your chocolate into pieces about the size of your cubes of butter and combine in a heat proof mixing bowl.
3. Melt the chocolate and butter combination in the microwave. I know, I know, I should really use a double boiler. I know. For some reason I have some weird aversion to double boilers, so I use the microwave. But! I use the microwave very carefully. I melt my chocolate in the microwave in 10-15 second bursts, stirring thoroughly between each one. You should probably use a double boiler, but if you really don't want to, just be careful. Burnt chocolate is gross.
4. In a second large mixing bowl, combine the sugar and the eggs, and whisk vigorously until well combined.
5. Add your vanilla extract and salt to the mixture and whisk until well combined.
6. Next up, add your flour to the mixture and whisk until (no surprise here) well combined.
7. Next up is the best and prettiest part of the cooking process! Pour your chocolate and butter mixture into the egg mixture and stir it up with a rubber or silicone spatula.
8. Once the chocolate and egg mixture are well combined, pour your brownie batter into your greased 8x8" pan and smooth it out with your spatula.
9. Ok, this is the part where you go from having standard awesome brownies to having extra awesome raspberry brownies. Drop your raspberries down into the batter, being sure to distribute them evenly.
10. Once your raspberries are on there, put your brownies in the oven and let them bake for 25 minutes.
11. A couple of minutes before your raspberry brownies are done baking, fill your sink with about 1" of cold cold water. Ice water is even better, but somebody I know always forgets to make ice cubes...
12. After 25 minutes, remove your raspberry brownies from the oven, place the pan in the ice water, being careful not to splash any water on top of the brownies, and let them sit until cool. This will prevent the brownies from overcooking so you still get some nice fudgey action.
Once cool, cut the brownies and serve. They are awesome on their own and obviously even better with a scoop of vanilla ice cream! If you can be patient, they are even tastier after sitting in the fridge overnight.
I hope you enjoy these raspberry brownies!
Til next time!