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Raspberry Chocolate Bars
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Raspberry Chocolate Bars
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A creamy raspberry layer sits between dense chocolate brownie and a creamy chocolate ganache. 

Prep time
0:20
Bake/Cook time
0:40
Yield
16 small bars
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Raspberry Chocolate Bars
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:20
Bake/Cook time :
0:40
Yield :
16 small bars

INGREDIENTS

Brownies

  • 1 1/2 cups all-purpose flour*
  • 1/2 cup cocoa, natural, non-Dutched
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • 1 bag (12 oz) chocolate chips, 42-50% cocoa
  • 4 large eggs
  • 1 3/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Raspberry Layer

Chocolate Ganache Layer

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

Brownies:

  1. Preheat oven to 350°F. Prepare 9 x 9 inch pan with cooking spray. Set aside.
  2. Sift together flour, cocoa powder and baking soda and set aside.
  3. Cut butter in cubes and place in a bowl along with chocolate. Melt on low in a microwave or set bowl over barely simmering water while constantly stirring. Set aside.
  4. In a separate bowl, whisk eggs until well blended. Add sugar and whisk vigorously for 1 minute until well combined. Add melted chocolate along with salt and vanilla extract and mix to combine.
  5. Add flour mixture and stir to combine. 
  6. Spread batter into a prepared pan. Place in oven and bake until the center of brownies feels slightly firm when pressed with a finger.
  7. Allow to cool while preparing raspberry layer.

Raspberry Layer:

  1. In a stand mixer, beat butter, raspberry jam and vanilla extract until well combined. Add powdered sugar and beat until light and fluffy.
  2. Spread on top of cooled brownies in an even layer. Pop in the fridge while you make the topping.

Chocolate Ganache Layer:

  1. In a small sauce pan over medium heat, combine butter, milk, corn syrup, and vanilla extract. Cook until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted.
  2. Remove from heat, add powdered sugar, and whisk until smooth. Let chocolate glaze sit for 5 minutes until it has cooled slightly and starts to thicken just a little bit. Then slowly pour on top of the raspberry layer and push towards the edges. Top chocolate layer with fresh raspberries. Let glaze harden for 30 minutes before cutting and serving. Store in an airtight container for up to two days.

IMPERIAL SUGAR INSIGHT

NOTE: When in a time crunch, store-bought brownie mix can be used in place of made-from-scratch brownies. 

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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