If you’ve noticed in the food blog, with this post, I have posted a complete meal for you! This will continue to be a focus of the food blog and a change that I’ll hope you enjoy! Today for dessert, I have a deliciously moist chocolate raspberry brownie dessert. You can pair this with some fresh berries to round out a complete meal.
For the brownies you will need:
1/2 cup butter or margarine
2 ounces unsweetened chocolate; like Baker’s baking bars
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup seedless raspberry jam or preserves
For the frosting you will need:
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 to 2 tablespoons boiling water
Directions for the Brownies:
In a medium saucepan melt butter or margarine and chocolate over low heat, stirring frequently. Remove from heat when the chocolate is melted. (Note: it’s okay if there are still a few small chunks as it will continue melting once it’s removed from the heat.) Add the sugar, eggs, vanilla, and almond extract into the chocolate mixture. Lightly beat in flour just till combined. Be careful not to over beat–these brownies are cake like in texture and mixing them too thoroughly will cause them to fall.
Spread batter into a greased 8 by 8 by 2-inch baking pan. Spoon raspberry jam in dollops over batter; run a knife through batter several times to achieve a marbled effect. Bake in the oven at 350 for about 35 minutes or until the brownies are set.
Directions for the frosting:
In a medium mixing bowl stir together the powdered sugar, cocoa powder, melted butter or margarine, and vanilla. Stir in enough of the boiling water to make a frosting of spreading consistency. Spread over cooled brownies. If desired, score frosting with the tines of a fork. Cut into bars.
Today’s Meal:
Ham & Cheese Stuffed Chicken Breasts
Boston Lettuce Salad with Avocado and Lime Dressing
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