Brownies with Dark Chocolate Frosting and Raspberry Purée
Photo Courtesy of: BettyCrocker.com
Preheat oven to 350 degrees, grease an 8 inch square baking pan. In a large sauce pan, melt 1/2 cup butter and 2 oz dark chocolate…remove from heat. Stir in: 1 cup sugar, 2 eggs & 1 tsp real Vanilla extract.
Beat the following ingredients:
- 1/3 cp unsweetened cocoa powder
- 1/2cp all purpose flower
- 1/4 tsp sea salt
- 1/4tsp baking powder
*spread batter in baking pan and cook 25 – 30 minutes
For the Frosting:
- 3 tblsp butter, softened
- 2 tblsp cocoa powder
- 2 0z softened/melted dark chocolate
- 1 tblsp real honey
- 1 tsp real vanilla extract
- 1 cup confectioners sugar
*Combine ingredients in bowl and stir till smooth. Frost brownies while warm
For the Raspberry Purée:
In a sauce pan, combine 2 pints fresh raspberries, 1/2cup sugar, 1oz raspberry liquer and a squeeze of fresh lemon juice. Over medium heat, cook and stir frequently till berries give up their juice; bring to boil, stirring constantly till slightly thickened.
Place a fine mesh strainer over a bowl and pour berry mixture through it, pressing with a large spoon. Refrigerate to ready to serve (can be made a day ahead) drizzle over warm brownie.
Serve with love and a glass of Pierre Sparr Crémant Rosé (750ml) – $19.99
Well if ever there was a match made in heaven, surely it must be a decadent chocolate dessert and a spectacular sparkling rose, like this lovely one from Pierre Sparr. Made by the traditional champagne method in the Alsace region of france (hence you get the quality of Champagne with out paying the price.) It is bursting with ripe cherry-berry aromas and flavors – not sweet – but full of rich ripe berry fruits. Follow every bite of brownie with a sip of Cremant and the next bite will taste as fresh and delicious as the first!
Recipe Courtesy of: Richard Robinson