Raspberry Ganache Brownie

In my continued obsession with brownies, I tried to lighten the heavy chocolate with a layer of fresh raspberries, as well as adding a new texture of the glossy ganache.  It tasted great.  The fresh raspberries are a nice touch but this version was too thick for cutting and the base I used was too cakey.  Back to the drawing board but I'm sure I'll try this version again...

Fudgy Brownies

I'm a bit obsessed with brownies right now.  I'm trying a lot of different recipes.  I recently made some fudgy ones for my friend Joan's Fourth of July party.  I also made some cakey ones but was not too happy with it. The fudgy ones turned out great and the recipe came from this super chocolate book by Scharffen Berger. 

6 Tbsp Unsalted Butter
8 oz Dark 70% Chocolate Chopped
3/4 C + 2 Tbsp Sugar
1/4 Tsp of Salt
2 Eggs
1/3 C All Purpose Flour
1/2 C Walnut Toasted with Salt


-Preheat oven to 325
-Butter and line a 9x9 square pan with parchment paper.
-Melt butter and chocolates in a bowl simmering over water.  Remove from heat once melted. Watch carefully not to scorch the mixture, remove from heat if too hot and just stir and then return to simmering water as needed.
-Using a wooden spoon, beat in sugar and salt.
-Add eggs one at a time.
-Stir in flour until mixed.
-Stir in the walnuts.
-Transfer the mixture into the prepared pan.
-Bake for 30-35 min. Check with a toothpick in center. If it comes out clean, it's ready.
-Cool for 10 min in pan, then remove and cool completely before slicing.

Enjoy with a glass of milk or cup of coffee!  These are to die for!