“Cooking is like love. It should be entered into with abandon or not at all.” ― Harriet Van Horne
Any foodie will say this, that the best way to show someone you love them is by cooking for them. There is nothing more enticing than the elaborate ritual of preparing a meal for someone you adore and then serving it to them. Watching their eyes light up when they look at the treat in front of them. And the smile on their face, when they take the first bite, is what a foodie lives for or rather cooks for all the time.
I feel that we all should know how to cook a few dishes that become our signature and that we can make to please the loves of our lives. And when are cooking gratifying meals, they have to be finished with equally fabulous desserts. Something that tops the charts and makes the object of your affection swoon with pleasure. Something that makes them feels as unique as you want them to feel. And Chocolate is the only thing that comes to my mind.
Talking about Chocolate and Love in the same breath is not unheard off. It is a common belief that Chocolate is an aphrodisiac and food for gods. And if the gods have given it their blessings that are we to say no?. And these “Raspberry spiked Chocolate Brownies” have to be the perfect way to show someone you love them. It is the best way to demonstrate that you care and are ready to get chubby with them, by stuffing your face with these intensely gorgeous and luscious pieces of heaven.
The sweetness of the Chocolate combined with the tartness of the Raspberries results in a dessert that is seductively good. These tempting brownies melt in your mouth and have an almost fudgy texture that is so tempting that someone like me who usually avoids desserts ends up eating a few pieces on my own. Is there a better way to pamper your twin soul? I don’t think so.
Recipe (Cooking time 45 minutes, makes 16 pieces)
200 g Dark chocolate (chopped)
250 g unsalted Butter
1 ¾ cups Brown Sugar
1 1/3 cups Plain Flour
¼ tsp Baking powder
½ cup Cocoa powder
1 ½ cups Raspberries (you can use fresh or frozen)
Preheat oven at 180 degrees C.
Melt the Chocolate and the Butter over a small saucepan filled with water (I usually cut the Butter into small pieces so it melts evenly with the Chocolate). Ensure the water from the saucepan doesn’t get in the bowl or your Chocolate will be destroyed. Alternatively you can also melt the Chocolate and Butter in a microwave. Let it cool.
In another bowl whisk the Sugar with the Eggs.
Sift over the Flour, Baking and Cocoa powder and mix will it combined with the Egg & Sugar mixture.
Now mix the Chocolate and Butter mixture and gently mix to a smooth consistency.
Pour into a 23cm (9 inch) greased square tin lines with baking paper.
Top the mixture with Raspberries and bake for 45 minutes or until set.
The brownies are fudgy in the middle. Once cooled dust with some icing Sugar and cut into equal squares.
Recipe source : Donna Hay Simple Essentials Chocolate.