- 1 1/2 cups frozen raspberries
- 1 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar, divided
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 bag (1-1.5 oz) freeze-dried raspberries
- 3/4 cup unsalted butter
- 1 cup Imperial Sugar Light Brown Sugar, packed
- 1 cup Dutch-process cocoa
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup unbleached, all-purpose flour*
- *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.
- Preheat oven to 325°F. Grease a 9 X 13-inch pan lightly. Line with foil. Grease foil.
- In a small saucepan, heat raspberries and 2 tablespoons of granulated sugar over medium-low heat, stirring constantly. Once raspberries have released their juice, increase heat to medium, stirring frequently until it starts to bubble. Stir water and cornstarch together, then add to raspberries. Cook at a low boil for one minute.
- Pour through a mesh sieve placed over a bowl. Use back of a spoon or silicone spatula to press puree through, discarding seeds. Set aside.
- Blitz freeze-dried raspberries in a food processor until they are a fine powder. Set aside.
- Melt butter over medium-low heat in a saucepan. Once melted, stir in remaining 1 cup of granulated sugar and brown sugar. Heat until hot to touch, but not boiling. Remove from heat.
- Whisk in cocoa, salt, baking powder, and 1 and 1/2 tablespoons of freeze-dried raspberry powder. Whisk in vanilla. Stir in eggs one at a time until well incorporated. Stir in flour.
- Spread into pan. Spoon raspberry puree in dollops over top, then use a knife to swirl gently. Bake for 30-32 minutes. Cool on a wire rack. Once cooled, use foil to lift brownies out of pan and onto a cutting board. Sift remaining freeze-dried raspberry powder over top, using waxed paper to make a pattern, if desired.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
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