Rich chocolate plus sweet-tart raspberry bits topped with more rich chocolate
— what could be better? This recipe is great to make ahead, as it stays moist for
up to a week; or freeze for longer storage.
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa
or other Dutch-process cocoa
1 teaspoon salt
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup chocolate
1 cup Raspberry Jammy Bits
3 tablespoons raspberry jam, seedless preferred
1 tablespoon Chambord liqueur or water
Chocolate Ganache Glaze
1 cup heavy cream
light corn syrup
2 2/3 cups semisweet or bittersweet chocolate, chopped
tablespoon Chambord or liqueur of your choice; or vanilla
extract, espresso powder, or another flavor, to taste
Heat the oven to 350 degrees F. Lightly grease a 9" x 13" pan. To make
very even bars, line the pan with aluminum foil before baking, leaving foil
sticking up above the edges of the pan.
Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking
powder, and vanilla until smooth.
Add the sugar and melted butter, stirring until smooth.
Add the flour, chips and Jammy Bits, again stirring well.
Spoon the batter into the prepared pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into
the center comes out clean, or with just a few moist crumbs clinging to it.
The brownies should feel set on the edges, and the center should look moist,
but not uncooked. Remove them from the oven.
Heat the raspberry jam with the Chambord or water, and stir until smooth.
Brush over the warm brownies. Set aside to cool for an hour or longer before
topping with the ganache.
To make the ganache, heat the cream and corn syrup until they begin to steam.
Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings,
and whisk until smooth.
Let cool for 15 minutes or so.
Pour ganache over the brownies while it's still warm, but has begun to thicken
— reheat if it thickens too much as you work.
Allow several hours for the ganache to set up fully. You may refrigerate
the brownies to hasten the setting of the ganache.
Remove the brownies from the pan using the aluminum foil sling.
Heat a knife in hot water, wipe dry and use to cut the brownies. Repeat
with each cut.
Hands-on time: 20 mins. to 30 mins. Baking time: 30 mins. to 40 mins. Total
time: 1 hrs 50 mins. to 2 hrs 10 mins. Yield: 2 dozen brownies
Recipe and photo credit:
King Arthur Flour - kingarthurflour.com.