Categories: cookie bars-bownies
Ingredients
- 1 cup fresh raspberries
- 1 1/4 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1 tsp. kosher salt
- 11 oz. quality dark chocolate (60-72% cacao), coarsely chopped
- 1 cup unsalted butter, cut into 1 inch cubes
- 1 cup granulated sugar
- 12 cup packed light brown sugar
- 5 eggs, room temperature
- 1 1/2 tsp. vanilla
Directions
- Preheat oven to 350 degrees. Butter sides and bottom of a 3 quart baking dish or 13×9×2 inch baking pan.
- Place raspberries in a food processor; blend until smooth. if desired, strain puree to remove seeds. Set puree aside. In a medium bowl whisk together flour, cooca powder, and salt; set aside.
- Place chocolate and butter in a large heatproof bowl. Set over a pan of barely simmering water ( bottom of bowl should not touch water). Heat and stir occasionally until chocolate and butter are melted and combined. Remove from heat, keeping bowl over water. Add sugars; whisk until completely combined. Remove bowl from water. Let cool to room temperature.
- Add 3 eggs to chocolate mixture; whisk until just combined. Add vanilla; stir until combined.
- Sprinkle flour mixture over chocolate mixture. Using a spatula, fold until just a trace amount of flour mixture is visible.
- Pour mixture into prepared pan. Smooth top with spatula. Drizzle raspberry puree over batter. Swirl in with a knife. Bake 25 to 30 minutes or until a toothpick inserted near center comes out with a few moist crumbs, rotating pan halfway through. Cool on wire rack.
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makes 24 brownies
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each brownie: 224 cal., 29g carb.