Thursday, May 8, 2014

Raspberry Brownies

I told you I’d have to make brownies.

These were made mostly because I have a ridiculous amount of berries in my freezer. Like a stupid amount. I have no idea why. Especially when most of them are raspberries and I only like raspberries when they’re served sickly sweet.
Consequently, these brownies are pretty full on. The brownie itself is fudgy and rich, and then topped with a thick layer of soft raspberry cream is seriously over the top. Cut these pieces small to avoid moaning and clutching tummies.

115g butter, melted
1/2 cup cocoa
1 cup caster sugar
2 eggs
2tsp vanilla
2/3 cup flour
Raspberry Filling:
115g butter
1/2 cup puree raspberries
3 cups icing sugar
1/4 cup dark chocolate
1/4 cup cream
1tbspn glucose

Preheat oven to 180oC.  Line a pan with foil and spray with nonstick cooking spray.  Set aside.

In a large bowl, whisk together the melted butter and cocoa until smooth.  Add sugar and whisk until blended.  Whisk in the eggs, one at a time, then whisk in  vanilla and flour.  Spread evenly in prepared pan and bake for about 20 minutes. 
Remove brownies from oven and let cool completely.

Filling:  Beat the butter and raspberries until blended.  With the mixer on low, slowly add the icing sugar, mixing until just blended.  Beat on high for one minute.  Frosting should be smooth and fluffy.  Spread frosting evenly over prepared brownies and chill for about half an hour.
Ganache:  In a small microwave safe bowl, combine the dark chocolate and cream.  Melt in increments.  Stir in the glucose and let sit for a bit until it's cooled and thickened.  Pour ganache over chilled brownies and let brownies chill several more hours until firm. 

*note: this really tastes of raspberry. If you do not want such an intense flavour, reduce puree to 1/3 cup.
*note: the glucose in the ganache is just for a shiny finish. Feel free to omit if you prefer.

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