When I was about 10 years old my mother held a dinner party, and for dessert, she served scoops of chocolate ice cream and raspberry sorbet – in the same bowl! This was an abomination to me; I couldn’t even fathom this mishmash. Well, palates do change and now dark chocolate and raspberry are a favorite pairing, so I created a brownie that showcases them both. Make sure your raspberries are fresh and firm and, as with all brownies, do not over bake. If you use a toothpick to test doneness, there will be moist batter clinging.
Images: Dédé Wilson
- ⅔ cup all-purpose flour
- ¼ cup sifted natural cocoa
- ⅛ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
- ⅔ cup sugar
- ¼ cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ¾ cup fresh raspberries, divided
- 1 ounces 60 % to 70% cacao bittersweet chocolate, such as Askinosie 70% Honduras or Valrhona Manjari (64%)
- Position rack in middle of oven. Preheat oven to 350° F. Coat an 8-inch square pan with nonstick spray.
- Whisk together flour, cocoa and salt to aerate and combine; set aside.
- Beat the butter with an electric mixer until light and creamy. Add sugar and brown sugar and continue beating until combined and lightened, about 2 minutes, scraping down bowl once or twice. Beat in vanilla then beat in eggs, one at a time, allowing each one to be absorbed before adding the next.
- Switch to a large rubber spatula and fold in flour/cocoa mixture until mixture is about halfway mixed in. Add ½ cup of the raspberries to the bowl, grate the chocolate over the mixture (using the large holes of a box grater) then continue to fold together, breaking the berries down a little bit. Scrape batter into prepared pan. Smooth top with a small offset spatula. Roughly chop remaining ¼ cup raspberries and scatter over the top of the brownies.
- Bake for about 20 to 25 minutes or until the top looks a bit dull and a toothpick inserted in the center comes out with many moist crumbs clinging. Do not over bake. Cool completely in the pan set on a rack. Cut into 16 (4x4) or 25 (5x5) bars. Store at room temperature for up to 2 days in an airtight container in single layers separated by parchment paper.
- Since the chocolate is folded in, you have leeway when it comes to choice. (When chocolate is melted and incorporated into a batter, the actual chocolate choice is important since they are all so different with varying amounts of cacao, sugar and cocoa butter, for instance, and will affect the batter’s texture). I like the ones suggested because they have very acidic flavor profiles that complement the raspberries beautifully.
- Turn these brownies into a plated dessert: place brownie on plate, lightly sprinkle with sifted confectioners’ sugar and drizzle melted chocolate ganache on top.