Raspberry Brownies

Raspberry Brownies for Two with Chambord Glaze from Desserts for Two by Christina Lane.


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.

Recipe and photo from Desserts for Two by Christina Lane  – www.dessertfortwo.com