And how to make them even more perfect (perfecter if you will)? Add some fresh fruit. Now they’re healthy to boot. Winner winner brownie dinner!
- ¾ cup fresh raspberries
- 2 T peanut butter
- 2 T water
- 10 oz semisweet chocolate chips
- 8 T butter
- ½ cup vegetable oil
- 3 eggs, brought to room temperature
- 1 ¼ cup sugar
- 2 t vanilla
- ¼ t salt
- 1 ½ cups flour
- ¼ cup dark cocoa powder
DirectionsButter and flour and 8” x 8” or a 9” x 9” pan and set it aside. Or, line it with tin foil and spray it before you pour the batter in.
Take your raspberries and put them in a small saucepan. Heat on low to medium low for about 3-4 minutes, mashing them with a fork all the while, until the raspberries break down. Remove from heat and put into a small bowl along with the peanut butter and water and beat with a hand mixer until very well combined and the raspberries are completely broken down. Set this aside.
Add the chocolate chips, butter and vegetable oil to a microwave-safe bowl. Zap in in the microwave for 15-second intervals, taking it out and stirring after each time. Keep doing this until the chips and butter are almost completely melted (the butter will probably be completely melted). Once it gets to this take it out for good and stir vigorously until the last of the chips melt. Set this one aside too.
In a large bowl, add the eggs, sugar, vanilla and salt. Mix until very well combined and its started to thicken a little – figure a good 4 or 5 minutes.
In a separate bowl (yeah there are a lot of bowls in this one), add the flour and cocoa powder. Whisk together until well combined, then slowly add the flour/cocoa mixture into your egg mixture, a bit at a time, folding gently each time. You don’t want to be rough here – just get it lightly combined.
Next add in your melted chocolate and stir that in until just combined.
Pour the batter into your prepared pan. Then, spoon the raspberry mixture on top of it in multiple little plops.
Take the back end of a wooden spoon and swirl the raspberry mixture around the top of the batter until it looks like you’ve got pretty good coverage.
Bake the pan at 350 for about 30-40 minutes, until the edges look done and you can stick a toothpick in the middle and it comes out dry.
Move to a wire rack and let it cool completely. Depending on how big you cut them, you’ll end up with anywhere from 9 to 16 delicious raspberry brownies!
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