Does the internet really need one more brownie recipe? YAAAAASSSSSS.
I love experimenting with different brownies recipes. Recently, I stumbled upon a recipe by food gastronomist himself, Mr. Alton Brown. His recipe seems really straightforward, but the technique is a little different, as the brownies are essentially twice-baked. He bakes it for 15 minutes, lets it cool for 15 minutes, then pops it back in and bakes for an additional 30 minutes. Doing so leads to very dense and rich brownies. GAHHH I’m drooling as I’m typing this.
I decided to apply this method to my own brownie recipe and the result is the best raspberry brownies ever. It’s dense, moist, and rich. The raspberries are perfectly cooked and provide just the right amount of tartness. I should warn you – this recipe is so indulgent. So … find lots of friends to share it with. Or hit the gym after you eat these.
Twice-baked Raspberry Brownies
- 1 3/4 cup chocolate chips
- 1 cup salted butter (2 sticks)
- 2 cups light brown sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup raspberries
- Preheat oven to 325°F. Line a 13×9 baking pan with parchment paper, or grease the pan.
- In a double boiler, stir together chocolate chips, butter, and brown sugar until melted. Gently whisk in eggs, one by one. Add flour and cocoa powder. Add about half of the raspberries. Stir until combined. Pour brownie mixture on prepared pan. Dot the pan with remaining raspberries.
- Bake in preheated oven for 15 minutes. Bring it out of the oven and let it cool for 15 minutes. Return to oven and bake for an additional 20-25 minutes, or until a toothpick comes out clean.