| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 12 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 8 | tb | Margarine; cut into pieces |
| 6 | oz | Chocolate; finely chopped |
| 1 | c | Granulated sugar |
| 2 | lg | Eggs; room temperature |
| 1 | ts | Vanilla extract |
| 1/2 | c | Red raspberries, frozen; thawed and drained |
| 3/4 | c | Heavy whipping cream |
| 6 | oz | Chocolate; chopped |
| 2 | tb | Preserves, seedless red raspberry |
| 12 | Raspberries |
INSTRUCTIONS
BROWNIE: Preheat oven to 350 degrees F. Lightly butter and flour a 9-inch square pan. Sift together flour, baking soda and salt. Set aside. Place 6 ounces chocolate and margarine in a medium bowl. Melt together in microwave, stirring to combine. Let cool 10 minutes until tepid. In a medium bowl, whisk together sugar and eggs, just until blended. Add chocolate mixture and vanilla, whisking to combine. Using a wooden spoon, blend in flour mixture, just until blended. Carefully fold in raspberries. Spread batter into prepared pan and bake 25-30 minutes until tester inserted in the center comes out with a moist crumb. Let cool completely on a wire rack. FROSTING: Place chocolate and preserves in medium metal or glass bowl. ln a small saucepan, bring heavy cream to a low simmer. Pour over chocolate and preserves. Let stand 1 minute, then stir to melt chocolate completely. Place bowl in a larger bowl that has been filled with ice. Whisk periodically, until frosting has thickened to spreading consistency (soft peaks will form when lifted with spatula). Spoon 1/2 cup frosting into a pastry tube fitted with star tip; set aside. Spread remaining frosting evenly onto brownies. Cut brownies into 12 squares. Pipe each brownie with a rosette of frosting. Top each rosette with a fresh raspberrry. Refrigerate until firm, approximately 30 minutes. Store covered in refrigerator. Freezes well.
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