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Raspberry Brownies A La Mode
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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
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
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |