CHECK OUT ALL THE COOKIES, BROWNIES, AND OTHER SWEETS HERE.
Valentine’s is a day of all things chocolate and all things pink. These brownies, which are a newfound (and newly beloved) variation on our favorite brownie recipe, incorporate both of those things. Basically, you make brownies–and if ever you buy awesome-quality chocolate, use it now–and then top them with a raspberry swirl. As the brownies bake, then cool, the raspberry sinks into the batter just slightly, so the brownies end up with a slightly sticky top and a fruity accent. When you bite in, your tongue first gets the tangy-sweet sensation from the raspberries, then is submerged in the fudge-y, incredibly rich chocolate goodness.
In the past when we’ve posted about brownies, we told you how we pack a box of them to get what we want, from forgiveness to friendship. If a box of Chocolate-Raspberry Mini Bronies doesn’t get you whatever it is you want on Valentine’s Day, I’m not sure what will.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
Chocolate-Raspberry Mini Brownies
Makes about 40 1 1/2-inch brownies
5 ounces frozen raspberries
1 cup plus 2 tablespoons sugar
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter, plus about 1 tablespoon at room temperature, for greasing the pan
1 cup light brown sugar
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
Combine the raspberries, 2 tablespoons of sugar, and 1 tablespoon of water in a small, heavy-bottomed saucepan and set it over medium heat. Have ready a heatproof (not plastic) sieve set over a medium bowl.
Bring the raspberry mixture to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, until the raspberries have broken up. Pour the raspberries over the sieve and let the puree drip through. Press on the solids to get it all out. This can be done in advance.
Preheat oven to 325°F. Butter a 9 by 13-inch baking pan. Grease it well with the softened butter and then line it with parchment paper. Clear a space in the freezer for the pan, and put down a dish towel in the space.
Melt the chocolate with the butter in microwave-safe dish in 30-second bursts. Remove from the microwave and stir in the remaining 1 cup sugar and the brown sugar until well combined. Stir in the eggs and vanilla, and mix until smooth. Add the flour and salt, and mix. Pour into the pan.
Drizzle the raspberry puree evenly across the surface of the brownies, avoiding the edges.
Bake for 25-30 minutes, until the top is crackly and the sides are slightly pulling away from the edges and the raspberry has jellied. Cool slightly, then put the whole pan in the freezer until thoroughly cool, or leave overnight.
Defrost for 10-15 minutes, then use a chef’s knife to cut the brownies into 1 1/2-inch squares.