Raspberry Brownie with Raspberries (Print Version)
# Ingredients:
01 -
142 grams unsalted butter
02 -
113 grams semi-sweet chocolate, chopped
03 -
200 grams granulated sugar
04 -
2 large eggs plus 1 egg yolk
05 -
1 tablespoon raspberry liqueur
06 -
1 teaspoon vanilla extract
07 -
64 grams all-purpose flour
08 -
25 grams unsweetened cocoa powder
09 -
1/4 teaspoon fine salt
10 -
100 grams semi-sweet chocolate chunks
11 -
125 grams fresh or frozen raspberries
12 -
Freeze-dried raspberries for garnish
# Instructions:
01 -
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8-inch square metal pan with parchment paper.
02 -
In a large microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
03 -
Add sugar to the hot chocolate-butter mixture and whisk vigorously until fully combined. Allow the mixture to cool until it is barely warm.
04 -
Whisk in the eggs, egg yolk, raspberry liqueur (if using), and vanilla extract into the cooled mixture for about 1 minute, or until the batter is smooth and slightly ribbony.
05 -
Using a rubber spatula, gently fold in the flour, cocoa powder, and salt until just combined.
06 -
Stir in the chocolate chunks and raspberries, ensuring even distribution.
07 -
Pour the batter into the prepared pan and smooth the surface evenly. Bake for 30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
08 -
Let the brownies cool in the pan for at least 30 minutes before slicing into desired portions.
09 -
Pulverize the freeze-dried raspberries into a fine powder using a food processor, blender, or a ziptop bag with a rolling pin. Use a fine mesh strainer to sift and lightly garnish the powdered raspberries over the sliced brownies before serving.
# Notes:
01 -
Use a light-colored metal pan for the best baking results. Avoid glass, ceramic, or silicone pans as they can alter baking times and texture.