Vote for me in the Death by Chocolate contest
Oh, sometimes the chocolate gods are smiling down on me. Today was such a day. The honest truth is, before I was diagnosed with Celiac (2 years next month) I rarely made brownies that did not come from a package. Those were just so quick and easy and tasted pretty good to me! Since being on a gluten free diet, I still have only used GF brownie mixes (with my alterations of course) and have been somewhat pleased with the results. I mentioned that my boyfriend whipped up a batch the other day and those were tasty, but when I want chocolate, I want it to be gooey and heavy and all out dense. The recipe he used was on the cakey side and (horrors!) I have never been a fan of cake, not ever (ok, maybe when I was two).
I had this idea of raspberries in my head all week and kept asking him when he was going to make the raspberry cake (which didn’t sound cakey to me). I realized that it probably wouldn’t happen until the weekend and there was chocolate sitting around. So, I decided to whip up a batch. I went to go for my Rebecca Riley GF cook book and realized that I loaned out all of my GF cookbooks to some friends with a recently diagnosed Celiac son. So, I reached for the chocolate cook book that my mom gave me a couple of years ago. I hate to say it, but I had not made a single recipe out of that book and it is a book about chocolate! I don’t normally have much of a sweet tooth. The whole 8×8 pan only called for 1/2 of self rising flour – well that was easily replaced with coconut flour, for extra denseness and flavor. In fact, I altered the recipe quite a bit in order to create my chocolate raspberry fantasy brownie.
We happened to have two bags of frozen raspberries in the freezer. I took one out and started cooking it down. Once it had cooked a bit, I strained it and then took the puree and cooked it down some more adding about 1Tbs of sugar. I reduced it to about 1/8 of tart raspberry goodness and then drizzled it over the brownie batter and then ran a knife through it to swirl it a bit.
It worked. Every bite is loaded with chocolate (almost too much for me, not too much for the dear BF) and a nice tart raspberry punch. Perfect combo and super quick and easy to throw together.
Here’s the recipe:
Triple Chocolate Brownies with Raspberry
5 oz of dark chocolate (bittersweet) chopped into small pieces ( a task that I find is better accomplished by purchasing bars of chocolate instead of blocks of chocolate – those take some muscle!)
1/2 cup oil (just not olive oil) next time I will see if subbing melted butter will work
1 1/4 cups light brown sugar packed down
1 tsp VANILLA (for vanilla week) extract
1/2 coconut flour (you can sub any kind here of your fav GF mix)
1/4 cocoa powder
1/2 cup semi sweet chocolate chips
1 bag of frozen raspberries
1 Tbs of sugar (or agave nectar)
Preheat your oven to 350F and grease an 8×8 pan.
Slowly melt the dark chocolate in a double boiler (on a simmer) or I just use a glass bowl over a small pot with water.
Combine oil, sugar, eggs and vanilla in a med/large bowl. Stir in the melted chocolate, mix well until smooth.
Add coconut flour and cocoa powder to the bowl and fold it in, then add your chocolate chips. I used a 1/2 cup, more might be too much I think, but go with what you like. Pour it all into your baking pan.
Raspberry puree: pour the whole bag into a small pot and slowly bring it up to a boil, do not add water. Pour the raspberries into a strainer of some sort (and over a bowl) and rub your spoon around and push all the juices and some pulp, just not the seeds, through. Make sure you get all the raspberry goods that are hanging on the outside of the strainer into that bowl. Pour this back into the pot. Toss the raspberry seed mixture into your compost. Add about 1 tbs of sugar to take the full edge of the tartness away, then cook it down until you have between 1/4 and 1/8th of a cup. This should be pretty thick and almost jammy. In lines, pour/spoon the raspberry mixture over the brownie mixture in the pan, if you have some left, pour in lines the other direction (like a checkerboard). Take a butter knife and go against the lines and drawn the raspberry paste into the brownie mix. Then pop it in the oven, for at least 30 min, maybe 35 (mine was pretty loosey goosey still in the middle – next time I will bake for 35 min). Let them cool as long as you can, cut into 16 squares and then dig in. The flash (I have a very dark house) really makes the brownies look lighter than they are. The flashless photo gives you the true color and chocolatelyness of these brownies.
Make sure you have some coffee nearby to bring you out of your chocolate coma.