Raspberry Chocolate Brownie

This brownie recipe is by far the best one I’ve tried! It is originally from the book called Brownie Points by Lisa Slater, but I made a few changes here and there to suit my needs. The recipe was a perfect blend of raspberries and the chocolate flavor. In all honesty, I don’t even like raspberries. Not as is anyway. Although, it’s a whole different story if you mask them with chocolate and throw them in a brownie batter with all the goodness to turn them into this chewy, soft, fudgy brownie. Yumm! I found raspberries on sale at a local grocery store and I just couldn’t resist buying them. They looked so beautiful and fresh!

IMAG2768wLooking at them I knew I had to buy them and use them for baking since I don’t really enjoy them in their most natural of forms lol. The day before, we were talking about brownies at work, so that was the first thing that popped into my head. And why not! I thought. I have a brownie cookbook at home that I had bought a couple of years ago, but never had the chance to try it. This was it! This was my time to try a recipe from that book! I am so glad I did! I enjoyed every single bit of that brownie and did not regret anything at all lol.

The recipe calls for 150g (5 oz)of fresh raspberries to make a cup of puree.

IMAG2765wTo make the puree, the raspberries were mixed in with sugar and water and brought to a boil on a stove top until thick. The raspberries were mashed using a spoon.

IMAG2775wThen the raspberry mixture was strained through a cheese cloth to get rid of the seeds. I folded the cheesecloth too much which kept out the actual puree as well. For the next time, I’ll probably just use a regular strainer or cheesecloth with fewer folds.

IMAG2778wIMAG2779wThe result was this.

IMAG2780wEven though I had used the exact amount of raspberries, my faulty straining technique gave me just a little over half a cup of raspberry puree (more like juice because of the heavily folded cheesecloth lol). So I doubled the recipe for raspberry puree to get a whole cup.

IMAG2789wOnce you have your puree (or juice), preheat your oven to 350F while you prepare your pan and batter. To prepare the pan, all you need is a piece of parchment paper and an oil spray. If you don’t have an oil spray, you can use a paper towel dipped in oil to dab all over your parchment paper and your pan. Your parchment paper needs to fit your pan exactly. Then spray it down (or dab it) with the oil. This will prevent your brownie from sticking onto your pan and from breaking when served.

IMAG2776wYou don’t need any parchment paper for the sides because you can use a knife to run down the sides of the pan in order to free your brownie from the pan. To prepare your batter, you will need 227g (8oz) of chocolate chips. The recipe called for unsweetened chocolate, but I used Hershey’s semi-sweet Chipits chocolate chips and it worked just fine.

IMAG2771wAdd the chocolate chips to a bowl along with 1 cup of butter.

IMAG2774wMelt the chocolate chips with butter using a double boiler method. It simply means placing a bowl over a saucepan with simmering (or boiling) water.

IMAG2783wIMAG2785wKeep stirring the mixture until the chocolate has completely melted and has no lumps in it.

IMAG2788wOnce your chocolate has melted and is completely smooth, take it off of the heat and add in the white and brown sugar.

IMAG2782wIMAG2790wThe mixture will be super grainy at this point. I do not have a picture to prove it, but you will have to trust me with it. It will start to look better with the addition of eggs. So do not worry! It is all good. Continue to stir until the sugar is well incorporated into the chocolate. Now, I’m sure you can use a mixer to do this. I didn’t! Not to build muscles though, I just didn’t want to wash out the giant mixer bowl lol. So I stuck to using my trusted whisk! It worked well. Now add the eggs. One at a time.

IMAG2791wAfter the fourth one, it will appear all glossy and smooth.

IMAG2792wTry not to lift your whisk out of the batter too much as this will result in too much air being incorporated into the mixture. If this happens, you will see a lot of air bubbles and you do not want that. Now add half of your raspberry puree to the mixture (save the other half for raspberry chocolate ganache).

IMAG2794wAhh so pretty! And it smelled great too! After you’re done admiring the beautiful color of raspberries, add in half a cup of all purpose flour.

IMAG2795wMix well and pour the batter into your prepared pan.

IMAG2796wThe book said to bake for 20 minutes, but it took about an hour to bake. Make sure you start timing your brownies at 20 minutes. Every oven is different and so you have to be very careful with the baking times if you don’t want to burn your beautiful brownies. To check if your brownie is done, insert a toothpick or a cake tester in the middle. Pull it out immediately. If it comes out clean, your brownie is done. If it comes out with batter sticking to it, then leave your brownie in for a couple more minutes. I love my cake tester!

cake testerIt stops me from wasting the wooden skewers which really have a lot many uses than just being a cake tester lol. And this is what my brownie looked like after an hour of baking :)

Raspberry BrowniesYes, I ate the corner. To try. That’s all. Don’t judge! :D Top your brownie with some delicious raspberry chocolate ganache and voila! You have a super gorgeous and delicious brownie! Yummm!

Raspberry chocolate ganache[amd-zlrecipe-recipe:16]

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4 Thoughts on “Raspberry Chocolate Brownie

  1. Yummy looks super good!

  2. Wow!!! Very well explained too!

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