Ingredients with Measurements:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup fresh raspberries
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the cocoa powder, salt, baking powder, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the flour until the batter is smooth and well combined.
7. Gently fold in the raspberries and chocolate chips.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
10. Allow the brownies to cool completely in the pan before cutting into squares.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
12-16 brownies
Nutritional information:
Calories per serving: 365
Fat: 20g
Carbohydrates: 45g
Protein: 4g
Fiber: 3g
Sugar: 33g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh ones.
- You can use dark chocolate chips instead of semisweet ones.
Variations:
- Add chopped nuts to the batter for extra crunch.
- Use white chocolate chips instead of semisweet ones.
- Add a teaspoon of instant coffee powder to the batter for a mocha flavor.
Tips and tricks:
- Don't overmix the batter, or the brownies will be tough.
- Use room temperature eggs for best results.
- Line the baking pan with parchment paper for easy removal of the brownies.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Fresh raspberries, powdered sugar, whipped cream
Pairings:
Serve the brownies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the brownies are too dry, you may have overbaked them. Try reducing the baking time next time.
- If the brownies are too gooey, you may have underbaked them. Try increasing the baking time next time.
Food safety advice:
- Always wash your hands before handling food.
- Use separate cutting boards for raw meat and other ingredients.
- Make sure the brownies are cooked to an internal temperature of 160°F (71°C) to ensure they are safe to eat.
Food history:
Brownies were invented in the United States in the late 19th century. The first brownie recipe appeared in a cookbook in 1896.
Flavor profiles:
Rich, chocolatey, fruity
Serving suggestions:
Serve the brownies warm with a scoop of vanilla ice cream and a drizzle of raspberry sauce.
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Taste: Rich, Sweet, Chocolatey, Fruity, Moist