My Danish Kitchen

Chocolate Raspberry Brownies

Did you know that brownies are a true American dessert, believed to have originated in the New England area. They can be either chewy, fudgy, dense or cake like. I believe that these particular brownies fall into the cake-like category. These are wonderful little brownies and served with a scoop of vanilla ice cream and freshly made raspberry sauce, they make for a perfect ending to a perfect evening or lunch, afternoon or maybe even breakfast. However, I made the mistake of using raspberry jam with seeds which result in a slight crunching when eating the brownie (a sensation which I really don’t care for). So I highly recommend seedless raspberry jam, unless of course your into the seeds kind-a-thing. Recipe for fresh Raspberry Sauce is posted separately. Enjoy.

Brownie Ingredients

Ingredients:

3/4 cup all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa

1 teaspoon baking powder

3/4 teaspoon salt

1/3 cup seedless raspberry jam

1/3 cup water

5 tablespoon butter

1 large egg

1 large egg white

1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Line bottom of 9 x 9 inch square baking pan with parchment paper and spray sides with cooking spray.

Combine flour, sugar, unsweetened cocoa, baking powder and salt in a large bowl, stir with a whisk. Combine raspberry jam, water and butter in a small saucepan and bring to a boil. Let jam mixture cool for 10 minutes. Add jam mixture to flour and stir well. Lightly beat together egg and egg white with a fork, add eggs to chocolate/jam mixture and stir until smooth. Stir in chocolate chips. Pour batter into prepared pan and bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into center comes out with a few moist crumbs clinging to it. Cool in pan. Enjoy.

Brownie with ice cream and sauce

Source: adapted from Kitchen Confidante