Raspberry brownies for two.
Is it too much to claim that I make the best damn brownies, after I already claimed I also make the best damn small-batch sugar cookies?
My brownies are simple cocoa-powder based babes with a touch of flour at the end. I use cocoa powder for absolute intensity of the chocolate, and a small amount of flour at the end for chew. The recipe has plenty of granulated sugar because that’s what makes the crackled surface on top, did you know?
Unlike cake batters that you must gently fold together, I ask you to beat the heck out of the batter before spreading it in the pan. Roll your sleeves up, get in there, and activate that gluten in the flour! Fifty rough strokes! Gluten is what gives brownies their chew. It’s so worth it!
If you’re new here, let me catch you up: I make small-batch desserts. I do that by using small bakeware most of the time (you can find it in my Store), but sometimes we get lucky and a regular 9″ bread loaf pan is perfect for us. This brownie batter, when spread in a bread pan, makes 2 large brownies! Okay, fine, maybe it’s 4 reasonably sized brownies. But, personally, I had no trouble eating half.
I added fresh raspberries to my standard Brownies for Two recipe, plus a Chambord glaze.
I fell in love with the raspberry liqueur called Chambord after someone tipped it in my hot cocoa. If you want to replicate that lovely cup of cocoa, you should check out my Raspberry White Hot Cocoa with Chambord recipe!
Just a tiny little thing I must say: if you’re serving these to kids, leave off the Chambord glaze, okay? The day I tested this recipe for you, I ended up making Camille some of my Small Batch Chocolate Chip Cookies so she would have something to nibble on when I denied her a boozy brownie.
If you can promise me these raspberry brownies for two are just for you and your Valentine, then please, booze it up!
- 5 tablespoons (2.5 ounces) unsalted butter
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup all-purpose flour
- small handful fresh raspberries
For the Chambord glaze:
- 1/2 cup powdered sugar
- 1 tablespoon Chambord (raspberry liqueur)
- Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.
- Line a 9-inch bread loaf pan with parchment paper in two directions, overlapping. Leave enough excess to make handles so it's easier to pull the brownies out once they're baked.
- Next, in a large bowl, combine the butter, sugar and cocoa powder.
- Microwave for 30 seconds, stop and stir, and microwave for another 30 seconds. The mixture will be quite hot.
- Let the mixture rest on the counter for a few minutes to cool, stirring occasionally.
- When the mixture feels warm, not hot, stir in the vanilla, almond extract and salt. Finally, stir in the egg.
- Add the flour to the batter, and using a spatula, vigorously stir the mixture for 50 strokes. This activates the gluten and makes for a rich, chewy brownies.
- Spread the batter into the prepared pan evenly. Sprinkle the raspberries on top, pressing some into the batter.
- Bake for 23-26 minutes, until the top is dry.
- While the brownies cool, whisk together the glaze in a small bowl. Add more Chambord as needed to make a smooth glaze.
- Drizzle the glaze over the brownies, cut into pieces, and serve.