Anyone who knows me can attest to the fact that I LOVE chocolate. It's bordering on obsession (who's kidding who....it IS an obsession). One time I tried to eat a little less of it and I ended up gaining 10 pounds. So, now I just eat whatever I want and somehow it all works out! NO diets for this chick! Anyhow, back to the subject at hand. I also love baking just about as much as I adore chocolate. So if you combine the two and let me bake something rich and chocolatey.....mmmmmmm....heaven! So here's one of the best recipes I've aquired through the thousands of $$$ I've spent on cooking classes:
RASPBERRY TRUFFLE BROWNIES
3/4 pound unsalted butter (3 sticks)
8 ounces unsweetened chocolate, chopped
6 large eggs
3 3/4 cups sugar
2/3 cup raspberry preserves (seedless works best)
1/3 cup raspberry puree with seeds removed (or raspberry liqueur)
2 cups all purpose flour
1/2 teaspoon salt
2 cup semisweet chocolate chips
1 1/2 cups fresh raspberries (optional)
Preheat oven to 350°F. Spray a 12x16 inch baking sheet with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, sugar, preserves, and liqueur/puree. Stir in flour and salt, then chocolate chips. Spread half the mixture into the prepared pan. Place raspberries evenly over batter and spread remaining batter over berries.
Bake brownies until tester inserted into center comes out with moist
crumbs attached, about 45-50 minutes. Cool in pan on rack. (Brownie can be prepared 2 days
ahead. Wrap tightly with plastic and store at room temperature.) Dust
brownie with powdered sugar. Cut into bars and serve.
Makes 65 (2 1/2 x 1-inch) bars
Original recipe was published in Bon Appétit Magazine, June 1998. I received this modified version from Letty Flatt: Head pastry chef at Deer Valley resort in Park City, Utah.
**WARNING: These are not for the average brownie lover.** They're just about as decadent as it gets. They are SUPER easy and turn out wonderfully if you follow the instructions exactly. I've halved the recipe before and baked them in a pyrex dish with great results. Just adjust the baking time. These are a dense, fudgy brownie (like chocolate truffles)....not cakelike and fluffy....try 'em out and see what I mean. YUM, YUM!