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Raspberry-Spiked Brownies

I've always had an angel on one shoulder and the devil on the other trying to pull me in either direction.  Angel Food versus Devil's Food.  Virtuous or sinful.  Light, fluffy, and airy versus deep, rich, and fudgy.  Really.  What's a girl to do!?  

I know that I probably should have leaned towards the angelic side and made a big batch of these pillowy Raspberry Marshmallows.  But no.  I shunned the pillow and opted for the blanket.  The lush, chocolaty blanket, instead.  I'll be virtuous when the weather turns warmer.

You win some, you win some. Oh yeah, I said it.
Raspberry-Spiked Brownies

by Heather Schmitt-González
Prep Time: 10-15 minutes
Cook Time: 30 minutes
Keywords: bake dessert chocolate berries bars

Ingredients (16 servings)
  • 7 oz. (200g) dark chocolate, chopped
  • 8 oz. (250 g) butter
  • 1¾ c. brown sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 1⅓ c. all-purpose flour
  • ¼ tsp. baking powder
  • ½ tsp. fine sea salt
  • ⅓ c. cocoa, sifted
  • 1½ c. raspberries, fresh or frozen
Preheat oven to 350° F.

Place chocolate and butter in a bowl and melt in microwave, 1-2 minutes, stirring every fifteen seconds or so after the first minute is up.

Whisk in sugar and eggs (quickly so they don't curdle), and vanilla.

Sift the flour, baking powder, salt, and cocoa into the bowl and stir to combine.

Scoop into a greased 9-inch square tin lined w/ parchment. Scatter raspberries over top. Bake for ~30 minutes or until just set.

Serve warm or cold.

adapted from Instant Entertaining by Donna Hay
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