Brownies, brownies – chocolate & raspberries

I love baking Sundays! We gather with friends, everyone cooks something, or at least helps in the kitchen or helps with the eating of the food, then we just hang out and relax.
This Sunday I had a friend of mine over, who was so impressed with this brownie recipe, so he cooked it for us. As we are so spoiled, some of us wanted the classic brownie, and other wanted brownie with berries, and we ended up with two brownies – one classic and one with raspberries.

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This is actually the first recipe I post on Vessy’s day, that is not cooked by me, but I can assure you that is super delicious! Thanks to Rado, who shared this great dessert with us.
I am sharing only one of the recipes here today – with details and instructions!
The other great recipe you can find at Sunshine’s Kitchen - one of my favorite cooking spots.
Brownies with raspberry  (1 of 1)-6 Brownies with raspberry  (1 of 1)-9 Brownies with raspberry  (1 of 1)-12 Brownies with raspberry  (1 of 1)-13
200 grams (7 oz) dark chocolate
100 grams (3.5 oz) milk chocolate
400 grams (14 oz) brown sugar
250 grams (9 oz) butter
4 large eggs
150 grams (5.3 oz) all purpose flour
90 (3 oz) grams cocoa
Brownies with raspberry  (1 of 1)-5 Brownies with raspberry  (1 of 1)-2 Brownies with raspberry  (1 of 1)-3 Brownies with raspberry  (1 of 1)-18
Add the butter, chocolate (chopped) and sugar in a small saucepan. Melt the ingredients on medium heat.
Take off of the heat and add the eggs, one by one, as you stir with rubber spatula until all of the eggs are well incorporated.
Sift the flour and cocoa and mix well, using a rubber spatula.
Bake in a preheated oven (350 F) for 40 minutes, or until toothpick, inserted in the center of the brownie comes a little wet.
It is very important not to over-bake this dessert, because it will turn dry and tough. Take it our of the oven a few minutes in advanced since it will continue to bake in the hot baking dish.

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