Chocolate Raspberry Sin Brownies
Chocolate Raspberry Sin Brownies
Submitted by Nanci Jenkins, Fustini's Ann Arbor
30 minutes
Desserts
Ingredients
- 3 oz toasted almonds
- 4 oz unsweetened chocolate
- 1 1/2 cups sugar
- 1 stick unsalted butter
- 4 large eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 tablespoons seedless raspberry jam
- 1/2 teaspoon Fustini's Raspberry balsamic
- 2/3 cup flour
- 2 oz bittersweet chocolate
- 3 tablespoons seedless raspberry jam
- 2 tablespoons unsalted butter
- 1/8 teaspoon Fustini's Raspberry balsamic
Directions
- Preheat oven to 325 degrees F. Grease a 9" or 10" square baking dish.
- In a food processor, with the metal blade, coarsely chop the chocolate. Add the sugar and process for 1 minute. Add the butter and process for 1 minute until creamed. Add the eggs, salt, vanilla, jam, and vinegar. Process until fluffy.
- Add the almonds and pulse twice. Add the flour, and pulse 4-5 times until the flour is incorporated. Pour into prepared pan and bake for 30 minutes for fudgy brownies. Bake for 5 more minutes for a cakelike brownie. When brownies are cooled, spread with glaze.
- Combine in a saucepan until melted over low heat. Spread over cooled brownies and allow to cool.
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