Valentine's Day Brownies
| prep time : |
20 Minutes |
| baking/cooking time : |
35 Minutes |
| yield : |
24 |
- 1 ½ cup all purpose flour*
- ½ cup cocoa, natural, non-Dutch
- ½ teaspoon baking soda
- 2 sticks unsalted butter
- One 12 ounce bag chocolate chips, 42-50% cocoa
- 4 large eggs
- 1 ¾ cup Imperial Sugar® Extra Fine
Granulated Sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 half pints fresh raspberries
- As needed: Imperial Sugar®
Confectioners Powdered Sugar
Preheat the oven to 350°F.
- Sift together the flour, cocoa powder and baking soda and
set aside.
- Cut the butter in cubes and place in a bowl along with
the chocolate. Melt on low in a microwave or set the bowl over barely simmering
water while constantly stirring. Set aside.
- In a separate bowl whisk the eggs until well blended.
Add the sugar and whisk vigorously for 1 minute until well combined. Add the
melted chocolate along with the salt and vanilla extract and mix to combine.
- Add the flour mixture and stir to combine. Spread the
batter into a rectangular cake pan with approximate size of 11 x 8 inches.
- Place in the oven and bake until the center of the
brownies feels slightly firm when pressed with a finger.
- Allow to cool completely before cutting into heart
shapes.
- Arrange the top with fresh raspberries and sprinkle
with confectioner sugar.
*Using a
spoon fill a measuring cup with flour until the required amount is obtained.
(Scooping a measuring cup directly into a flour bag will firmly pack the flour
resulting in too much flour required for the recipe.)