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Raspberry Brownie Cobbler
2 1/2 ounces bittersweet (not unsweetened) chocolate
1/2 cup (1 stick) unsalted butter, cut into several pieces
1/2 cup walnuts
Nonstick cooking spray
2 cups fresh raspberries
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
7 tablespoons all-purpose flour
1/4 teaspoon salt
1 pint vanilla ice cream, softened slightly, optional
Heat oven to 350 degrees F.
Put 2 inches of water in saucepan or bottom of double boiler; bring to a slight simmer.
Combine chocolate and butter in stainless steel bowl; place on top of simmering water, making sure water doesn't touch bowl.
Heat, whisking occasionally, until chocolate and butter are completely melted.
While chocolate is melting, coarsely chop nuts.
Spray an 8-inch square baking dish with cooking spray.
Scatter berries across bottom of dish.
Whisk together sugar, eggs and vanilla extract in bowl.
Whisk in melted chocolate.
Stir in flour, nuts and salt. Pour batter over berries; smooth with spatula.
Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes.
Let stand for 15 minutes.
Serve with ice cream.
Yield: 6 to 8 servings
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