It’s Like Reading, Only Better!

Okay, well, maybe not. But I seriously can’t get these things off my mind. Can you blame me?

It’s Sunday, and I’m supposed to be reading and reviewing the ever-growing pile of ARCs on my desk. Except I can’t seem to make myself focus. It’s like my mind has, well, a mind of it’s own. No matter what I do, I can’t stop thinking about these brownies. Rich, fudgy,  tart, sweet… but not too sweet. We’re talking just sweet enough. If I’ve ever had a complaint against baked goods (which, of course, I haven’t…) it would be that they always seem to be too sweet. Especially chocolate. For me, heaven comes in the form of a bitter-sweet truffle rolled in plain cocoa powder. The hit of bitter cocoa, followed by the rich, creamy, kind-of-sweet chocolate is a mesmerizing experience that takes me all the way back to my childhood. Maybe it’s just the french in me, but I find that the sweeter chocolate is, the less chocolate you actually taste. The lowered amount of sugar in this brownie recipe, a recent invention of my mom’s, is just right to fully appreciate the fullness of each flavor without being overwhelmed by sugar. And of course the bright, tart raspberries add a whole new dimension of flavor. These were way too good to keep to myself, I just had to share! So, without further ado, I give you-

Chris’s Not-too-sweet Raspberry Walnut Brownies

4 Squares unsweetened baker’s chocolate

1 1/2 sticks of butter

3/4 C (slightly rounded) sugar

3 Eggs

1 C all-purpose flour

1 tsp vanilla extract

1C chopped walnuts

1/2 C fresh-frozen raspberries (unsweetened)

Preheat oven to 350 degrees. Grease a 9″ x 13″ baking pan.

Melt the chocolate and butter in a microwave-safe bowl. Stir until smooth. Add sugar, eggs and vanilla, again stirring until smooth. Add flour, nuts and raspberries. Raspberries should be completely frozen so that they don’t break down into mush as you stir them into the batter.

Add mixture to baking pan, place in oven and bake around 30 minutes, or until toothpick inserted in center comes out clean. Keep a close eye on these, as the less you cook them, the fudgy-er they will be.

Let them cool completely before cutting.

I hope you give this recipe a try, and enjoy them as much as I have! And, of course, comments are always welcome!

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