We had a work picnic in the weekend. We had to bring either a sweet thing or a salad. I, of course, opted for a sweet treat. Brownie is something that most people like and it normally always gets eaten, so I decided to make brownie. For a change I adapted a recipe for cherry brownie to make raspberry brownies. The result was a deliciously moist brownie with lovely dark raspberries scattered throughout.
The original recipe specified creaming the butter and sugar, then adding the melted chocolate and dry ingredients. I have used that method once before and found the brownie to be more cake like. So, I used my usual method of melting the butter and chocolate together, then beating the eggs and sugar together and combining the two. I think melting the butter helps to give that gooey texture which I love in brownies. I really loved my adaptation of this recipe and will make it again.
On Monday night I started my sewing classes!! Just at the local college, but it is really great as there were women of all abilities there – you take whatever project you want to make and the teacher gives everyone the help they need. My first project is a summer dressing gown for me. I have bought a really pretty pink floral fabric with a contrasting pale green print. I want it to look like one of the robes you get in Isabel Harris. I thought it was a good thing to make first (actually I did make aprons for my niece and nephew which worked out quite well), as there are no button holes or zips to put in.
Before I went to the class I quickly made some dinner for my husband – a bacon and pea pasta dish. Very quick and easy, I cooked some bacon, adding some frozen peas once it was browned. Added a little cream at the end, tossed through pasta and sprinkled with lots of parmesan. Very easy, but tasty!
Fudgey Raspberry Brownie
220g butter
200g dark chocolate
300g sugar
4 large eggs
60g flour
60g cocoa (I used dutched cocoa)
1 ½ tsp baking powder
½ tsp vanilla
1 c frozen raspberries
· Melt chocolate and butter together and set aside to cool
· Beat sugar and eggs until thick and ribbony
· Beat chocolate mix into egg mix then gently stir in the dry ingredients and vanills
· Stir through raspberries
· Pour into lined 23cm square tin and bake at 170c for 35-45 minutes or until a thin knife inserted comes out a little sticky and there is no wobble left
Cool and then cut into squares
brownies are always such a nice treat. i like this nice variation :)
ReplyDeleteRaspberry brownies sound amazing. YUM!
ReplyDeleteI can't wait to hear about how your sewing project turns out! Meanwhile, it looks like these brownies turned out wonderfully. They look delicious and oh-so fudgy! I think you're spot on in choosing to melt the chocolate and butter rather than creaming butter and sugar: it definitely makes for a fudgier brownie.
ReplyDeleteThese brownies look great - yum! I did sewing classes a couple of years back, but we didn't get to choose the project - we had to make PJ pants and a skirt.
ReplyDeleteChocolate and raspberry is one of my favorite combinations. It never would have occurred to me to add raspberries to brownies, though. Thanks for the great idea!
ReplyDeleteI gave this recipe a try over the weekend. The supermarket didn't have any frozen raspberries so I substituted frozen boysenberries which turned out pretty damn tasty too.
ReplyDelete