I’d like to tell you that this wasn’t my actual breakfast this morning…but it was. These Raspberry Brownies are the best brownies I’ve ever eaten. If you’re looking for a treat this weekend, tea or no tea, try these!
Brownies:
1 cup butter
1 ¼ cups sugar
½ cup brown sugar
4 large eggs
½ cup unsweetened cocoa powder
1 tablespoon framboise eau-de-vie (omit if you prefer)
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups flour
1 ½-pint basket fresh raspberries
Glaze:
4 ounces semisweet chocolate, chopped
2 tablespoons framboise eau-de-vie (omit if you prefer)
2 teaspoons hot water
Powdered sugar
For brownies: Preheat oven to 325ยบ. Grease 9x13-inch pan. Beat 1 cup butter, sugar and brown sugar in a large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in cocoa, framboise, vanilla and salt. Gently mix in flour. Pour batter into prepared pan. Sprinkle raspberries evenly over batter. Bake until tested inserted into center of brownies comes out clean, about 30 minutes. Cool completely on a rack.
For glaze: Combine chocolate, framboise and water in top of a double boiler. Set over barely simmering water and stir until smooth. Cool slightly.
Drizzle glaze over brownies. Let stand until it sets, about 30 minutes. Sprinkle with powdered sugar just before serving. Makes 16 brownies.
