Tuesday, September 27, 2011

Raspberry Truffle Brownies

These lovely brownies are courtesy of Two Peas & Their Pod.  This was the first time I made homemade brownies (i.e. not out of the box).  YUM.  They were so rich and chocolaty.  If you don't like raspberries, you can absolutely leave them out and just make the brownies.  The original recipe called for all cocoa powder for the batter, but I didn't have enough.  I decided to half it with melted chocolate chips and it worked out great!  I also halved her recipe to make an 8x8 pan of them.

1/2 cup (1 stick) unsalted butter
1 cup sugar
1/4 cups cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 tablespoon vanilla extract
2 large eggs
3/4 cups all-purpose flour
1/4 cup chocolate chips & 1/2 cup (separated)
1/2 cup fresh or frozen raspberries
1. Preheat the oven to 350°F. Grease a 8″ x 8″ pan and set aside.
2. In a medium saucepan melt the butter over low-medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until the mixture is smooth and shiny-about 1 minute. Stir in 1/4 chocolate chips, until melted.  Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, baking powder, salt, and vanilla extract.
3. Add in the eggs and stir until smooth. Add the flour and stir until flour disappears. Stir in the other 1/2 cup chocolate chips.
Spoon the batter into prepared pan. Gently place raspberries on top of the brownie batter.
4. Bake the brownies for 40-45 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove brownies from the oven and cool completely on a rack before cutting and serving.

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