March 9, 2004

Fudgey Raspberry Brownies

I was lucky over the weekend to get a visit from Deb AKA Tryslora and her daughter AKA my god-daughter, Dani. We made it a girls only club and everyone else was banished (or kept) from the household on Saturday. Among other things (like painting each others nails - Dani's first time; and making Deb the Pecan Crusted Pork Chops by request), we baked. Here's one of the recipes, with more to come....

Fudgey Raspberry Brownies
from Hershey's Bake Shoppe Cookies

1 2/3 cup (10 ounce package) Raspberry Chips
1/2 cup butter
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup sugar
1/4 tsp baking soda
1/2 cup coarsely chopped nuts (optional)

Heat oven to 350F. Grease 8 inch square baking pan.

In medium saucepan, combine raspberry chips and butter. Cook over medium heat, stirring constantly, until melted. Remove from heat. Add eggs and vanilla; stir until well blended. Add flour, sugar, and baking soda; stir until well blended. Stir in nuts, if desired. Spread into prepared pan.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack.

Notes: God-daughters are phenomenal at stirring constantly. We tempered the eggs a bit before adding them in, and in retrospect would have let them come to room temperature first anyway because they reconstituted some of the chocolate. We also added a 1/2 cup of Ghiardelli dark chips to the final batter (instead of nuts).

Dani (6) and Michael (not 6 except when it comes to baked goods), both declared them too raspberry, and it was decided in the future to melt 1/2 the quantity of raspberry chips along with 5 ounces of Ghiardelli double dark chips together with the butter.

Posted by Jennifer at March 9, 2004 8:40 AM
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