Raspberry-spiked Chocolate Brownies
Decadent Chocolate Brownies with a Raspberry Twist Recipe
Introduction
Indulge in the rich and decadent flavors of Raspberry-spiked Chocolate Brownies with this delicious recipe. The combination of dark chocolate and fresh raspberries creates a delightful treat that is perfect for any occasion.
History
Chocolate brownies have been a beloved dessert for many years, with variations and additions being made to the classic recipe. The addition of raspberries adds a fruity and tangy twist to the traditional chocolate brownie, creating a unique and flavorful treat.
Ingredients
- 200 g of dark chocolate, chopped
- 250 g of butter
- 1.5 cups of brown sugar
- 4 eggs
- 1.33 cups of plain flour
- 0.5 tsp of baking powder
- 0.33 cup of sifted cocoa powder
- 1.5 cups of fresh or frozen raspberries
How to prepare
- Preheat the oven to 180°C (360°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Transfer the mixture to a bowl and add the sugar and eggs. Sift the flour, baking powder, and cocoa over the mixture and mix well. Pour the batter into a greased 23 cm square cake tin lined with non-stick baking paper. Arrange the raspberries on top of the batter and bake for 45 minutes or until set. The brownies should have a fudgy texture in the middle. This recipe yields 16 brownies.
Variations
- Substitute the raspberries with strawberries or blueberries for a different flavor profile.
- Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Cooking Tips & Tricks
Be sure to use high-quality dark chocolate for the best flavor in this recipe.
- Make sure to line your cake tin with non-stick baking paper to easily remove the brownies after baking.
- Do not overmix the batter to ensure a fudgy texture in the middle of the brownies.
- Allow the brownies to cool completely before cutting into squares for the best results.
Serving Suggestions
Serve Raspberry-spiked Chocolate Brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Cooking Techniques
Melting the chocolate and butter together creates a smooth and rich base for the brownies.
- Sifting the dry ingredients ensures a light and fluffy texture in the brownies.
Ingredient Substitutions
Use milk chocolate or white chocolate instead of dark chocolate for a sweeter flavor.
- Substitute coconut oil for butter for a dairy-free option.
Make Ahead Tips
Raspberry-spiked Chocolate Brownies can be made ahead of time and stored in an airtight container for up to 3 days.
Presentation Ideas
Dust the brownies with powdered sugar or cocoa powder before serving for a beautiful presentation.
Pairing Recommendations
Pair Raspberry-spiked Chocolate Brownies with a glass of red wine or a cup of coffee for a delightful dessert experience.
Storage and Reheating Instructions
Store leftover brownies in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a few seconds before serving.
Nutrition Information
Calories per serving
Each serving of Raspberry-spiked Chocolate Brownies contains approximately 250 calories.
Carbohydrates
Each serving of Raspberry-spiked Chocolate Brownies contains approximately 30 grams of carbohydrates.
Fats
Each serving of Raspberry-spiked Chocolate Brownies contains approximately 15 grams of fats.
Proteins
Each serving of Raspberry-spiked Chocolate Brownies contains approximately 3 grams of proteins.
Vitamins and minerals
Raspberry-spiked Chocolate Brownies are a good source of iron and antioxidants from the dark chocolate and raspberries.
Alergens
This recipe contains dairy (butter) and eggs.
Summary
Raspberry-spiked Chocolate Brownies are a delicious treat that is moderate in carbohydrates and fats, making them a great option for a special dessert.
Summary
Raspberry-spiked Chocolate Brownies are a delicious and indulgent dessert that is perfect for any occasion. With a fudgy texture and a burst of fresh raspberries, these brownies are sure to be a hit with family and friends.
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day, with the sun shining brightly through the kitchen window. I had just finished baking a batch of my famous chocolate chip cookies when there was a knock at the door. I opened it to find my dear friend, Mrs. Jenkins, standing on the doorstep with a basket of fresh raspberries in hand.
"Hello, dearie," she said with a smile. "I brought you some raspberries from my garden. I thought you might like to use them in one of your delicious recipes."
I was touched by her thoughtfulness and invited her in for a cup of tea. As we sat at the kitchen table sipping our tea, Mrs. Jenkins began to tell me about her latest culinary creation - Raspberry-spiked Chocolate Brownies.
"These brownies are simply divine," she said, her eyes sparkling with excitement. "The combination of rich chocolate and tart raspberries is absolutely irresistible. Would you like me to share the recipe with you?"
I eagerly agreed, and Mrs. Jenkins pulled out a worn, stained recipe card from her purse. She handed it to me with a smile, saying, "I hope you enjoy making these brownies as much as I do."
I thanked her profusely and promised to try the recipe soon. As Mrs. Jenkins left, I couldn't wait to get started on making the Raspberry-spiked Chocolate Brownies.
I gathered the ingredients listed on the recipe card - butter, sugar, eggs, vanilla extract, cocoa powder, flour, salt, raspberries, and of course, chocolate chips. I preheated the oven and prepared a square baking pan, greasing it lightly with butter.
Following the instructions carefully, I melted the butter and sugar together in a saucepan until smooth and shiny. I then added the eggs, one at a time, mixing well after each addition. Next, I stirred in the vanilla extract and cocoa powder, creating a thick, luscious chocolate batter.
As I folded in the flour and salt, the kitchen filled with the intoxicating aroma of chocolate. I couldn't wait to add the raspberries and chocolate chips, giving the brownies a burst of fruity sweetness and decadent chocolate goodness.
I poured the batter into the prepared pan, smoothing it out with a spatula. Into the oven it went, baking slowly until the edges began to pull away from the sides of the pan and a toothpick inserted into the center came out clean.
When the brownies were done, I let them cool on a wire rack, the sweet scent of chocolate and raspberries wafting through the air. I couldn't resist cutting into them while they were still warm, the chocolate chips melting slightly and the raspberries bursting with juicy flavor.
The first bite of the Raspberry-spiked Chocolate Brownies was pure bliss. The rich, fudgy chocolate paired perfectly with the tart raspberries, creating a harmonious balance of flavors and textures. I knew right then and there that this recipe would become a staple in my baking repertoire.
Over the years, I have made these brownies countless times, sharing them with family and friends who always rave about their deliciousness. Each time I bake them, I think of Mrs. Jenkins and the day she brought me those fresh raspberries, sparking a new culinary adventure in my kitchen.
I am grateful for the recipe she shared with me, a simple yet decadent treat that never fails to bring joy to those who taste it. The Raspberry-spiked Chocolate Brownies will always hold a special place in my heart, a reminder of the power of friendship and the joy of sharing good food with loved ones. And for that, I am forever thankful.