When it comes to brownies, I stand firmly in the frosting-free camp. But when it comes to putting things inside brownies, I’m all for it. R., however, is vehemently opposed to textural disruptions—particularly nuts—in baked goods of any kind. So in the interest of talking about brownies without eating an entire pan of them myself, I had to get creative. Fortunately, March happens to be Using-Up-All-the-Frozen-Berries-in-the-Freezer Month. Turns out raspberries are the perfect way to introduce a fresh flavour and boost the fudge quotient without ruffling any feathers.
Two birds, one stone. I think we’re done here.
- 3 eggs
- 275 g granulated sugar
- 175 g salted butter
- 175 g semi-sweet chocolate, finely chopped
- 175 g all-purpose flour
- 3 tbsp cocoa powder
- ¼ tsp salt
- 175 g frozen raspberries, crumbled
- Preheat your oven to 180 °C (350 °F). Grease and line an 8x8" square pan with parchment paper. Set aside.
- In a medium bowl, whisk the eggs and sugar until frothy. Set aside.
- In a small saucepan over medium heat, melt the butter just until small bubbles start rising to the surface. Remove from heat, add the chocolate and stir until melted.
- Return to the egg and sugar mixture, re-whisking until the mixture is pale and frothy. Whisk in the melted chocolate and butter.
- Sift in the flour and cocoa powder and sprinkle in the salt, stirring gently just until combined.
- Working quickly, fold in the frozen raspberries, pour the mixture into the prepared pan and smooth the top as needed.
- Bake for 30 minutes*, or until the centre is just set and a cake tester inserted in the middle reveals crumbs and not batter.
- Remove from the oven and cool completely before cutting. Store covered in the refrigerator.