Dessert…mmmmm. Just the word dessert fills hearts with glee, it’s like a ray of light shines upon you and the choir strikes up a four part harmony. Or maybe that’s just me. I love dessert. But there are definitely good desserts and disappointing desserts. I’m going to share one of my favorites with you, and I don’t think you’ll categorize it as disappointing. But first, a little lesson.
I don’t want to diverge too much into biology, however let me tell you about hybrid vigor. Hybrid vigor is what makes a hybrid animal bigger, stronger, and smarter than its parents. It’s why ligers are bigger than lions or tigers. Well this holds true of the following recipe. Brownies are the love child of cake, cookies, and fudge, and it displays true hybrid vigor. Brownies are more wonderful and delicious than their parents, and possibly bigger and stronger if we adjust those terms for food definitions. (I’ll let you figure the logistics of that out.)
With as great as brownies are, things can always get better. These raspberry filled brownies will not only satisfy your desire for all things chocolate, but they are also healthy because they have fruit in them. (Disclaimer: My wife says these are not actually healthy.)
RASPBERRY FILLED BROWNIES
- 3/4 Cup Flour
- 3/4 Cup Baking Cocoa
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup Butter, softened
- 1/2 Cup Granulated Sugar
- 1/2 Cup Packed Brown Sugar
- 2 Teaspoons Vanilla Bean Paste (You can use pure vanilla extract, but vanilla bean paste really is better.)
- 3 Large Eggs
- 1 12-oz Jar of Seedless Raspberry Jam
- 1 10-oz Bag of Semi-Sweet Chocolate Chips
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- Preheat oven to 350° F. Grease 9-inch-square baking pan.
- Combine cocoa, flour and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl until creamy. Add 2 eggs, (Save one egg for later) beat well.
- Gradually beat in flour mixture.
- Spread two-thirds of batter evenly into prepared baking pan.
- Stir jam until smooth. Drizzle over batter in pan to cover completely.
- Beat remaining batter and egg in same large bowl until light in color. Stir in chocolate chips. Spread evenly over raspberry jam.
- Bake for 30 to 33 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
(This method of reserving an egg for the top half of the batter gives you a fudgey bottom layer and a crispy, cakey top layer.)
Don’t eat them all at once, or you know, do. It’s your choice.