Sunday, July 13, 2014

Raspberry Fudge Brownies

If it is Sunday, it must be time for What's under the Cake Dome Sunday? and today is #52 of the sweet treats since I bought my old Cake Dome at a second hand shop. 52 weeks of desserts! I feel like it is a bit of a milestone, somehow. I can certainly say with confidence that the Mister is enjoying the desserts.

Today I made brownies, but not plain brownies. Nope! These brownies are chocolate with chocolate chips and raspberry swirled throughout the batter. And if that isn't decadent enough, I decided to make chocolate ganache to drizzle over the top of the brownies.
I love making these for a couple of reasons.  First and foremost, they're very, very moist yummy and almost like fudge!  The second reason is that if you've recently made raspberry jam and seem to have an overabundance of homemade raspberry jam in  your pantry, this recipe is a great use of some of your jam.

Raspberry- Fudge Brownies with Chocolate Ganache Drizzle
  • 1/2 cup unsalted butter
  • 4 ounces unsweetened chocolate, finely chopped
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup semi-sweet chocolate morsels
  • 1/2 cup raspberry jam or preserves - divided*
  1. Preheat the oven to 325 degrees F.  Grease a 9 inch square baking pan or round pie pan (I used a pie pan so I could cut mine in wedges.)
  2. In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring often, just until melted.  Remove from the heat and let cool slightly.
  3. In a large bowl, whisk together the eggs, sugar, salt and vanilla until blended. 
  4. Whisk in the slightly cooled chocolate mixture, 1/4 cup* raspberry jam with the egg/sugar mixture until completely blended.
  5. Add the flour and whisk just to incorporate.  Fold in the chocolate chips.
  6. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.  Spoon the remaining 1/4 cup of raspberry jam*  by dollops over the batter using a teaspoon, then run a knife through the batter a few times to achieve a marbled effect.
  7. Bake until a tester/toothpick inserted into the center of the brownies comes out with a few moist crumbs still clinging to it, about 40 - 50 minutes. Watch carefully to be sure they don't get too done.
  8. Transfer the pan to a wire rack and let the brownies cool completely in the pan.  Using a sharp knife, cut the brownies into wedges (if using a pie pan) or squares (if using a 9" square pan).
  9. Drizzle with chocolate ganache

Until next time,

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