Monday, July 19, 2010

Chocolate Raspberry Brownies

Finding time to do anything with the kids home for the summer is tough. Don't get me wrong, I love having them home. But it is a challange some days (one I signed up for, so I shouldn't complain, I know!). Along with breaking up fights, getting house work done, outside activities and the "I'm bored" comments, getting time to bake is near impossible. But since all my raspberries came in this week, I really needed to do something with them and I was itching to bake again. I decided to make Chocolate Raspberry Brownies. Something simple yet fancy enough to be a bit challanging. Rich and moist, the kids love them and I'm happy!

Chocolate Raspberry Brownies

Preheat oven to 350 degrees
First layer:
1/2 cup butter, divided
2 oz. unsweetened chocolate
1/2 tsp. instant coffee
3/4 cup sugar
1 egg
1 1/2 tsp. vanilla
1/2 cup flour

Combine 1/4 cup butter, chocolate and coffee in a small saucepan and melt over low heat, stirring. Once melted, set aside.

With an electric mixer, beat 1/4 cup butter and sugar together. Add the egg and vanilla until incorporated. Add the melted chocolate mixture and the flour. Mix well.

Pour into an 9 inch square pan sprayed with cooking spray. Bake for 15 minutes or until top springs back when touched.

Second Layer:

1 cup fresh raspberries
1/2 walnuts, chopped and toasted (I didn't toast mine)
1 Tblsp. flour

In a small bowl, combine the raspberries, walnuts and flour. Stir until combined. Set aside.

Third Layer:

6 Tblsp. flour
3 Tblsp. butter, melted
3 Tblsp. cocoa powder
1 tsp. vanilla
2 eggs
3/4 cup brown sugar

Combine all ingredients in a bowl. Mix until blended. Set aside.

Remove the brownie layer from the oven and sprinkle the second layer raspberry mixture over the brownie. Spoon the third chocolate mixture over the raspberry layer, carefully smoothing it out to touch the sides of the baking pan.

Return the pan to the oven and bake another 25 to 30 minutes.

Garnish with Raspberry sauce

Raspberry Sauce:

1 cup fresh or frozen raspberries
2 Tablespoons water
2 Tablespoons sugar

Mix all ingredients in a small pan and bring to boil, stirring. Stir until mixture becomes thickened slightly. Cool and use over brownies.

"There is something in the red of a raspberry pie that looks as good to a man as the red in a sheep looks to a wolf."
-E. W. Howe


Sweet Virginia Breeze said...

Ohh, that looks so delicious! I love raspberries.

sweetflutterbys3 said...

Thanks Sweet!

Beth said...

Oh my goodness, Mary Ann...those brownies look like some serious melt-in-your-mouth, tastebuds-in-heaven goodness. They wouldn't have lasted long around here.

Thank you so much for your kind comment on my blog---it meant a lot. It's been a tough summer in a lot of ways, but I'm sure things will get better soon.

sweetflutterbys3 said...

Beth, thanks. I'm a sure things will get better. You are in my prayers.

CountryDew said...

Jeepers, I look at your blog and gain five pounds!

Anonymous said...

I remember when my twins were home from school in the summer and how hard it was to keep them entertained plus keep an eye on them, too. This looks wonderful. I like any kind of berries except gooseberries and I don't care if I never see another one. lol. My dad used to grow them and they are a pain to prepare.

sweetflutterbys3 said...

Dew, lol! You sound like me. Soon as I pass by a sweet, I swear it's on my butt.

southernlady- I've never even seen a gooseberry, though I've heard of them. I'm with you, anything that takes that kind of time to prepare I stay away from!