Vancouver pastry chef and chocolatier Steven Hodge has long been a fan of this simple treat. “My mom baked brownies often when I was growing up,” he shares in his book Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient. “She would usually make them just before dinner and set them out to cool as we sat down to eat. The smell of those fresh-baked brownies wafting from the kitchen ensured that everyone ate everything off their plates in order to secure a coveted brownie for dessert. I like to add raspberries to mine, to make them a little different.”
Chocolate Raspberry Brownies
Steven Hodge's easy recipe for fudgy chocolate brownies with raspberries and an easy frosting.
Ingredients
Brownies
- ¾ cup all-purpose flour
- ⅓ cup Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp kosher salt
- ¾ cup butter room temperature
- 2 cups granulated sugar
- 2 large eggs room temperature
- 2 large egg yolks
- 6.7 oz (190 g) dark chocolate chopped
- 6 oz (170 g) frozen raspberries roughly chopped
Icing
- 1 cup icing sugar
- 2 tbsp unsalted butter room temperature
- 1 tbsp Dutch-process cocoa powder
- 3 tbsp whole milk hot
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.
- For the brownies, sift together the flour, cocoa powder and baking powder into a bowl, then add the salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add the eggs and egg yolks. Cream on high speed until fully combined, light and fluffy.
- Reduce the mixer speed to low and slowly add the dry ingredients. Mix until fully incorporated. Fold in the chocolate and frozen raspberries using a spatula.
- Pour the batter into the lined pan and bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean.
- While the brownie batter is baking, make the icing. In the stand mixer fitted with the paddle attachment, combine the icing sugar, butter, cocoa powder, hot milk and vanilla. Beat until the mixture becomes soft and creamy.
- As soon as the brownie mixture is cooked, spread the icing all over the top, while it is still warm (see note). Let cool completely, then cut into 24 squares.
Notes
Spreading the icing while the cake is still hot will melt it into the brownies and give a nice shine.
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