I feel like I owe you guys an apology. See, somehow, my very favorite brownie recipe has never made it onto the blog. And these brownies are GOOD. Dark, rich, and super fudgy- not cakey- just the way we like them. While this isn’t the original recipe, it’s the same brownie base, just doctored up a bit. And they are equally awesome this way, since everyone knows raspberries go great with dark chocolate, and fancy sea salt goes great with, well, everything.
- 1 1/4 cups (5 3/8 ounces) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark, good quality unsweetened cocoa powder
- 11 ounces good quality dark chocolate (60 to 72 %), coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into 1 inch cubes
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1/2 cup (3 3/4 ounces) firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 pint (6 ounces) fresh raspberries
- Fleur de sel, Maldon, or other large flake sea salt, for sprinkling
Preheat the oven to 350°F. Line a 9×13-inch pan with a parchment sling, then lightly spray the parchment with coming spray.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Combine the chocolate and butter in the bowl of the double boiler set over a pan of simmering water. Heat, stirring occasionally, until the chocolate and butter are completely melted. Turn off the heat but leave the bowl on top of the hot water. Add both sugars, whisking until completely combined, then remove the bowl from the double boiler. The mixture should now be approximately room temperature.
Add three eggs to the chocolate mixture and whisk gently until just combined. Add the remaining 2 eggs and whisk again until just combined. Fold in the vanilla extract. Do not overbeat the batter at this point, or the brownies will be cakey.
Sprinkle the flour mixture over the chocolate. Using a rubber spatula, fold the dry ingredients into the wet ingredients until there is some floor still remaining. Add in the fresh raspberries, then continue folding gently until just a small amount of the flour mixture remains.
Bake for 30-40 minutes, or until a toothpick inserted into the center of the pan comes out with a few moist crumbs sticking to it. Do not overbake! Sprinkle immediately with fleur de sel, then allow to cool completely before cutting. Using a knife warmed under hot water will help you cut the brownies more cleanly.
Yield: about 16 brownies, depending on how big you cut them
Source: adapted from Baked: New Frontiers in Baking