Raspberry Brownies A La Mode
Quick Cooking
- try a FREE ISSUE today!
This rich fudgy brownie recipe makes a lot, so it's perfect for parties. Guests will think you fussed over the raspberry sauce drizzled over each wedge, but it's easy to make. "Working in a restaurant, I prepare this dessert from special-occasion menus," says Denise Elder of Hanover, Ontario.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.
Ingredients:
- 5 squares (1 ounce each) unsweetened chocolate, coarsely chopped
- 2/3 cup butter (no substitutes)
- 3 eggs
- 2-3/4 cups sugar, divided
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
- 3 cups fresh raspberries
- 1 tablespoon lemon juice
- Vanilla ice cream
Directions:
In a microwave-safe bowl, combine unsweetened chocolate and butter. Cover and cook on high for 1 minute; stir. Microwave 1 minute longer; stir until smooth. Cool for 10 minutes.
In a mixing bowl, beat eggs, 1-3/4 cups sugar and vanilla for 3 minutes. Beat in melted chocolate. Add flour; beat until combined. Stir in chocolate chips. Pour into two greased 9-in. pie plates. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
In a bowl, combine raspberries and remaining sugar; mash gently. Place mixture in a sieve and press with the back of a spoon; discard seeds and pulp. Add lemon juice to raspberry puree; refrigerate until serving.
Cut brownies into wedges; serve with ice cream and raspberry sauce. Yield: 12-16 servings.