Jul 18, 2008

Raspberry Brownies


1 (12 ounce) can semi-sweet chocolate chips (2 cups)
1/2 cup butter
3 large eggs
1 1/4 cups all-purpose flour
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts


1. PREHEAT oven to 350°F.

2. Melt 1 cup chocolate chips and butter in large, heavy-duty saucepan over low heat. Remove from heat and let cool.

3. Stir in eggs. Stir in eggs, careful not to scramble. Stir in flour, sugar, vanilla extract and baking soda.

4. Stir in remaining chocolate chips and nuts.

5. Line baking pan with raspberries and spread mixture on top. Poor from the outside in, making sure the outside is layered thicker, so that it may not dry out during backing. Batter will even itself out once done.

6. BAKE for 18 to 20 minutes.

These can be made with your own brownie recipe. Just line a pan with raspberries and poor the brownie mixture over the berries. Serve hot with ice cream. The berries stay fresh and don't dry out and the flavor is fruity and intense, but yet not over powering at all. Very yummy!

You can play with the amount of chocolate chips and nuts you use, depending on your taste. These are best when eaten the same day.

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