Two "S" In Dessert Because It Is Sugar Sweet

Raspberry Amaretto Brownies

 

INGREDIENTS

½ Cup Raspberries, Fresh or Frozen

6 Tablespoons Unsalted Butter (more for greasing the pan)

1 ¼ Cup Sugar

3/4 Cup Cocoa Powder

½ Cup Flour

½ Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

½ Teaspoon Almond Extract

3 Tablespoons Raspberry Preserves


In 5th grade I was required to make either an informational or instructional speech in front of the WHOLE class. So, of course being a tiny Julia Child, I decided to teach the class how to make brownies.  Why do I share this story? Because brownies are so very easy, that literally a small child can make them.  These brownies are made a little more interesting with the addition of fresh raspberries as the base of the batter and a touch of almond extract. They are very sweet and dense.  These are not a fluffy cake-like treat, rather more of the consistency of a flourless chocolate cake.  I used to just make these as standard brownies with raspberry preserves on top, but then took a cue from the applesauce replacement for oil and made it fruit based.

 

Begin by preheating the oven to 350 degrees.

Begin by melting 2 tablespoons of the butter over low to medium heat.  Add the raspberries allow to break down, about two minutes over the medium heat. Help it along by stirring it with a wooden spoon. 

 

 

 

 

Add the remaining butter, allowing to melt, then add the rest of the sugar.

  

 

 

 Allow to cool a bit so it is not too much higher than room temperature. This recipe calls for less butter than a non-fruit brownie because the raspberry adds extra moisture.  Beat two eggs in a separate bowl. Add the eggs to the raspberry mixture and combine.  

 

 

 

Then, add the extracts.  I like the hint of almond because it plays well with the raspberry without being overpowering. If you don’t like almond, feel free to replace with more vanilla.

Combine flour, baking powder, salt, cocoa in a bowl.

 

 

Add the dry ingredients to the wet ingredients.  Combine until there are no lumps.  You’ll need to stir well, scraping down the side of the pot with a rubber spatula if you can’t quite coax it out with the spoon.

 

 

 

Pour brownie batter into a greased 8 x 8 pan.  If you have only a 9x9, use the lower end of the cooking time since they are thinner.  I greased the pan with an extra tablespoon of butter then dusted with flower like  you would prepare a cake pan. You can also lay down foil, enough so that at least an inch hangs over each side, and spray with cooking spray.

 

 

Warm the raspberry jam until it melts to a honey like texture.  I used the jar in boiling water like a double boiler and it took about two minutes.  Those of you with microwaves (I know, everyone BUT me has one) can just melt in about 20 seconds.  Using a spoon, drizzle the melted raspberry preserves over the surface of the brownies in lines, swirling over the surface of the batter with the back of a knife for a marbled effect. 

 

 

 

 

Bake for 30 to 35 minutes or until you can insert a toothpick or knife in the center with only minimal brownie goo sticking.  When in doubt, remove before the sides get hard, these brownies are rich and fudgy.

 

 

Cool dish on a cooling rack and then cut to serve.  Excellent as a brownie sundae or on their own.

When serving for a party, I place the brownies in muffin tins as individual serving cups.