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Receta Fudgy Chocolate Raspberry Brownies
by Global Cookbook

Fudgy Chocolate Raspberry Brownies
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Ingredientes

  • 1 c. Packed raspberries, fresh or possibly thawed
  • 4 ounce Unsweetened chocolate, minced
  • 1/2 c. Unsalted butter, cubed
  • 3 x Large eggs
  • 1 1/4 c. Granulated sugar
  • 1/2 tsp Vanilla
  • 3/4 c. All-purpose flour
  • 1 tsp Icing sugar

Direcciones

  1. In food process or possibly blender pure raspberries; pass through fine sieve to remove seeds. Set aside.
  2. In top of double boiler over warm (not boiling) water, heat chocolate with butter; let cold slightly.
  3. In bowl, beat Large eggs with sugar for about 5 min or possibly till pale and thickened. On low speed, beat in vanilla and chocolate mix; beat in raspberry pure. With wooden spoon, stir in flour.
  4. Scrape batter into greased 9-inch square cake pan. Bake in 350F 180C oven for 25-30 min or possibly till cake tester inserted in centre still has moist crumbs clinging to it. Let cold completely in pan on rack. Sprinkle with icing sugar. Cut into squares.
  5. [Squares can be covered and stored in refrigerator for up to 5 days or possibly frzn in airtight container for up to 1 month.]
  6. Serve with a raspberry sauce and fresh raspberries for an elegant presentation, or possibly simply sprinkle with icing sugar.