Okay, so really these are the most yummy. I have shared before what a sucker I am for brownies. Sigh...I heart them.
Years ago I came across this Rachael Ray recipe. We made it tons and tons right after we found it. Then when hubby and I shamefully realized that we were inhaling a whole pan in two days, we took a break. This week we came across the recipe again. Oh yeah.
Hubby stated simply, "we haven't made these in forever".
I immediately made a mental note, go to store buy all the ingredients and make ASAP.
Another note to self...work out a little harder...for I knew I would not stop at just one.
These are richly divine. They are good without the raspberries but oh-so-de-lightful with them. Make sure you have milk in your fridge. Just sayin'.
Raspberry Chocolate Truffle Brownies
from Rachael Ray magazine
1 lb semisweet chocolate (you can use chips)
2 sticks of butter
1 1/4 cups sugar
1 cup flour
2 half pints of fresh raspberries
Preheat oven to 350. Grease a 9 inch square pan.
In microwave or double broiler, melt 2 sticks of butter and half of the chocolate. If you use a microwave, heat in 30 seconds intervals, stirring each time, until melted to a smooth consistency. Set aside.
Beat the sugar and the eggs with your whisk attachment until bubbly, about a minute. Gradually whisk in melted chocolate (temper the eggs). Then whisk in flour. Scrap into prepared pan.
Bake about 35 minutes. Let cool.
Again in microwave or double broiler, melt the remaining chocolate with 1 1/2-2 TBS of butter. Heat gradually again, until smooth, ganache consistency. MAKE SURE NOT TO OVERHEAT.
Pour chocolate over the cooled top. Set in fridge for 20-30 minutes, top should still be tacky. Place raspberries on the top. Refrigerate very briefly to set chocolate glaze. Either serve immediately or cut immediately and put back in the fridge. It is easier to cut them in the beginning than when the chocolate top layer has gotten too hard.
Now go ahead, eat one. Or if you really want to make me feel better about myself, eat two.
They are calling your name aren't they???
Thanks for being patient for my Recipe Thursday post.
It was a day.
You know how those go.