Wednesday, May 25, 2011
Raspberry Cream Brownies with Chocolate Ganache
These were adapted from http://sweetpeaskitchen.com/. She used a coffee cream which I cannot do because I don't even like the way coffee smells and certainly would never eat it in anything. So my favorite fruit flavor to go with chocolate is raspberry. It was an easy substitution. Anytime I have a recipe I can add Chambord raspberry liquor into I am happy.
For the Brownies:
1/2 cup butter, melted
9 tablespoons hershey's unsweetened cocoa
3 tablespoons vegetable oil
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all purpose flour
1/4 teaspoon baking soda
For the Raspberry Filling:
1 tablespoon heavy cream
1 tablespoon chambord raspberry liquor (optional)
2 tablespoons butter softened
1 cup confectioners sugar
1/4 cup raspberries and more for garnish
For Chocolate Ganache:
1 cup semi sweet chocolate chips
1/3 cup heavy cream
Preheat oven to 350. Butter bottom and sides of 8x8 metal baking pan. Put a long piece of parchment paper in bottom of pan letting parchment extend up the two sides of the pan and overhang slightly on both ends. Butter the parchment paper.
Spread into prepared pan. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool.
For the filling, in the bowl of a stand mixer with the paddle attachment, mix heavy cream, chambord, butter, confectioners sugar and raspberries. Mix until light and fluffy. Spread over cooled brownies.
This is linked to www.momscrazycooking.blogspot.com