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Angels Unawares, Serial #13 and Raspberry Fudge Brownies

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How about a gooey decadent treat with a kick?

That’s right–we’re talking to you! Admit it. You’ve been dragging a little bit. March is such a loooooong month.

But at Reading and Recipes we’ve got the perfect antidote (no, it’s not an anecdote, though I always get those two mixed up)–Raspberry Fudge Brownies. This remedy (less confusion with anecdote) combines the rich indulgence of a fudgy brownie (can’t do much better than that to lift you out of the doldrums) with the spritely (I think I made that word up) finish of raspberry–kind of a two-stage rocket to blast you out of that rut you’ve been in.

And they’re easy to make and versatile–eat them straight out of the pan or put one on a pretty plate and jazz it up with a little ice cream, whipped cream, or a mint sprig or two.

So give these a try. They’ll put a spring (get it?) in your step and a smile on your face, even if it is tinged with a little smudge of chocolate.

And before you know it, it will be April–no fooling!

 rasp fudge brownies

Raspberry Fudge Brownies

5 Tablespoons unsalted butter

3/4 cup granulated sugar

1/2 cup unsweetened cocoa powder

pinch of salt (about 1/8 teaspoon)

1/4 teaspoon vanilla extract

1 egg

1/4 cup all-purpose flour

2 Tablespoons seedless raspberry preserves

ingredients for rasp fudge brownies

Preheat oven to 325 degrees. Spray a 7×5 inch baking pan with cooking spray. Set aside.

In a microwave safe bowl, add the butter, sugar, cocoa powder, and salt. Microwave in 20 second increments, stirring after each time, until butter is completely melted. (I only had to microwave my mixture for about 50 seconds.) Allow this mixture to cool slightly.

After the mixture has cooled, stir in the vanilla extract. Next, add the egg and beat until it is fully incorporated. Add the flour and mix until just combined, careful not to over mix.

Pour the brownie batter into the prepared baking dish. Microwave the raspberry preserves for 10 seconds, until they are slightly runny. Spoon the preserves over top of the brownie batter. With a knife, swirl the preserves through the batter. (The batter is very thick, so most of the preserves will remain on top.) Bake the brownies for 29-32 minutes, or until toothpick inserted in center only comes out with a few crumbs and the batter no longer looks liquidy. Cool in pan completely before cutting into brownies.

Makes 6 brownies.

raspberry brownie

{Adapted from Cooking to Perfection}

Click below to listen to or read Serial #13 of “Angels Unawares”.

Angels Unawares, Serial #13, audio © Jeffrey Anderson

Angels Unawares, Serial #13, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

2 responses »

  1. This is perfection!! 🙂

    Reply

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