JL Chicago

 

1 cup unsalted butter, softened

1.25 cups sugar

1/2 cup packed brown sugar

4 eggs

1/2 cup baking cocoa

1 Tbsp framboise (I didn't have this)

1 tsp vanilla extract

1/4 tsp salt

1.25 cups flour

1.5 pints fresh raspberries

4 ozs semi-sweet chocolate, chopped

2 Tbsp framoise

2 tsp hot water

Confectioner's sugar (optional)

 

Cream butter, sugar, brown sugar until light and fluffy. Beat in eggs, 1 at a time.Stir in cocoa, 1 Tbsp framboise, vanilla, and salt. Add flour and mix gently. Pour into greased 9x13-inch pan. Sprinkle evenly with raspberries. ((FYI--I've made blueberry brownies in the past and I gently folded the berries into the batter. Raspberries are so darned fragile, I didn't want to risk doing this. I think I'd fold a few in next time.))

 

Bake at 325 degrees for 30 minutes or until tester inserted near center comes out clean. Cool in pan on wire rack. Cut into 2x3-inch bars.

 

Heat chocolate, 2 Tbsp framboise (I used vanilla), and hot water in double boiler over barely simmering water, stirring until smooth. Cool slightly.

 

Sift confectioner's sugar over brownie tops. Dip brownies in glaze and/or drizzle glaze over brownies. Let stand until glaze is set.

 

Yield: 16 brownies