Happy Valentine's Day! Happy Galentine's Day! Happy 106th birthday to the state of Arizona! If there was ever a day calling for something decadent, something chocolate, it would be this day! However, for those of you who give up sweets for Lent, this has to be one of those days where chocolate temptation is everywhere around you. You might even wonder if you should have given up something else. But for those of you with enough will power to take you through the next 40 days, bookmark this Raspberry Brownie recipe. Because if you love a fudgy, intensely chocolate brownie, you will want to make this brownie. For those you gave up something else or don't give up anything at all, it is your lucky day. You don't have to wait to make them!
Over the past fifteen years, there have been a number of variations made to the well published, highly touted brownie recipe attributed to Katharine Hepburn. Some have reduced the amount of sugar; some have replaced the unsweetened chocolate with cocoa powder; some have increased or doubled the amount of flour; some have added additional chocolate; some have added coffee granules; and some have added another layer of flavor in the middle of the brownies. The addition of a thin layer of flavor, in the form of raspberry preserves, came from Maida Heatter as shared in her cookbook "Book of Great American Desserts". When I read 'If they gave Oscars for Brownies, this would win" in Maida Heatter's description of the Raspberry Brownies, the to make/not to make decision was made. When Maida Heatter, 'America's First Lady of Desserts', so boldly makes such a claim, I admit I wanted to believe her.
If there was ever cookbook author I have admired, it would be Maida Heatter. Since 1983 she has had eleven cookbooks published. I own ten of them them. Not including a double copy of the "Book of Great American Desserts". At one time I thought it had lost this book, so I ordered another one. As luck would have it I found the first book within days after receiving the second copy. If food blogs and instagram were around when Maida Heatter first starting sharing her recipes she would undoubtedly be the undisputed foodblog and social media dessert goddess. Although maybe she and Alice Medrich would share this title as both of these women have unselfishly shared not only their recipes but their baking knowledge. Their cookbooks both inspire and teach. Having made numerous recipes from Maida Heatter's cookbooks, I have never been disappointed.
And these Raspberry Brownies did not disappoint.
I made three changes to the ingredients in Maida's Raspberry Brownie recipe. None of them truly radical. I used caster sugar instead of granulated sugar, toasted the walnuts, and increased the amount of all-purpose flour from 1/4 cup to 1/3 cup. If you don't have caster sugar, you could absolutely use granulated sugar. If you don't normally toast your nuts before putting them in your baked goods, you really should. It honestly makes a difference. And if you like gooey, but not overly gooey brownies, then you will love the slight increase in all-purpose flour.
I also made some changes to the techniques use in the making of these brownies. After melting the chocolate and butter, I transferred the mixture to a bowl before adding the sugar, vanilla, and salt; used a hand mixer instead of a spoon to make these brownies; sifted the flour; used parchment paper to line the baking pan instead of aluminum foil; and, finished them with a dusting of Dutch-processed cocoa and confectionary sugar. Again, none of these changes were truly radical. But they were all ones I would highly recommend.
The use of an 8" square pan would be one of the non-negotiable aspects of this Raspberry Brownie recipe. The baked brownies are slightly thicker than 1/2". They would lose their moist, gooeyness if a larger pan was used. One of the distinctive, addictive features of this brownie.
These Raspberry Brownies take longer to make than the original Katharine Hepburn recipe due to the assembly process. But the extra time is worth it. After evenly spreading half of the batter into the prepared baking pan, it is covered with aluminum foil and placed in the refrigerator for approximately 30 minutes. Which is just long enough to firm up the bottom layer, making it easier to spread the raspberry preserves in a very thin layer over it.
After evenly spreading the remaining brownie batter over the preserve layer, the brownies sit at room temperature for approximately 30-45 minutes, giving the bottom layer some time to thaw before going into a preheated 325 degree (F) oven.
The baking time for these Raspberry Brownies ranges between 35 and 40 minutes.
So would these Raspberry Brownies win an Oscar? I would vote for them.
These are kind of brownies where it eating just one is extremely difficult. If you consider yourself a chocoholic, these are the kind of brownies you want to eat when you have a craving for chocolate.
If you are a big fan of the flavors of raspberry and chocolate, you will love these Raspberry Brownies. You might also love these Raspberry Truffle Brownies. If make either of these recipes, you will definitely make someone's heart really happy. Especially your own.
Raspberry Brownies (inspired by the Raspberry Brownie recipe shared in Maida Heatter's Book of Great American Desserts)
Makes 16 two inch brownies
Ingredients
2 ounces (57 g) unsweetened chocolate, coarsely chopped
8 Tablespoons unsalted butter
1/4 teaspoon kosher salt
1/2 teaspoon vanilla
1 cup (200 g) caster or granulated sugar
2 large eggs, room temperature
1/3 cup (43 g) all-purpose flour, sifted
1 cup (112 g) walnuts, roasted, and coarsely chopped
1/3 cup (108 g) raspberry preserves (seeded or unseeded)
Optional: Dutch processed cocoa powder and confectionary sugar for dusting
Directions
1. Line an 8" square baking pan with parchment paper. Lightly butter or lightly apply cooking spray. Set aside.
2. Place butter and chocolate in a small heavy bottomed saucepan. Over low heat, stir frequently until melted. Transfer mixture to a medium sized bowl.
3. Immediately add in salt, vanilla and sugar. Blend using a hand held mixer.
4. Add in eggs one at a time, beating until well incorporated.
5. Add in sifted flour, beating on low speed until there are no flour streaks.
6. Stir in walnuts. The batter will be thick.
7. Scrape half of the batter into the prepared plan. Smooth using an offset spatula. Cover with aluminum foil and place in the freezer for 30 minutes or until just firm enough to spread raspberry preserves.
8. Spread the raspberry preserves in a very thin layer evenly over the bottom brownie layer.
9. Spoon remaining batter on top the preserve layer. Carefully spread using an offset spatula or spoon.
10. Let mixture stand for 30-45 minutes until the bottom frozen layer has thawed.
11. While waiting for the mixture to thaw, preheat oven to 325 degrees (F).
12. When ready to place the pan in the oven, bake for 35-40 minutes or until a toothpick inserted gently in the middle comes out clean Do not over bake.
13. Transfer pan to a cooling rack. Allow brownies to cool to room temperature.
14. Place pan in the freezer until firmed up (approximately 30-45 minutes).
15. Remove brownies from the pan.
16. Sift Dutch-processed cocoa powder and/or confectionary sugar over the top.
17. Cut into 2" squares. Serve immediately and/or wrap in cellophane.
18. Brownies are really good at room temperature but incredibly great when chilled. Store brownies (well-wrapped) in the refrigerator.
Notes: (1) These Raspberry Brownies can be made a day ahead and stored in the refrigerator. Serving them chilled optimizes their flavor and fudgy texture.
Winter at Morton Arboretum, February 2017
