Chocolate brownies are good any time. The nice thing about brownies is they can easily be dressed up for special occasions. These brownies are really easy to make, and so much better than brownies from a box. Try out my Chocolate-Raspberry Brownies. These brownies are great baked in a 9 x 13 pan, or baked as brownie cupcakes. Either way, Chocolate-Raspberry Brownies are good! They are perfect for kids or adults for a special Valentine Treat.
Brownies
¾ cup soft butter or margarine
2 cups flour
10 tablespoons cocoa powder
1-teaspoon baking powder
½ teaspoon salt
1 ¾ cup white sugar
3 whole eggs, and 1 egg white
2 teaspoons vanilla extract
3/4 cup mini-chocolate chips
1 cup thawed, frozen, unsweetened raspberries
Icing
3 cups powdered sugar plus 1/3 cup
½ teaspoon vanilla or lemon juice
2 tablespoons raspberry juice
1 – 4 tablespoons cold milk
Raspberries for garnish
Thaw berries and reserve juice from berries. Set aside.
Preheat oven to 350 degree. Butter and flour 9 x 13 pan.
In large glass bowl place butter and microwave on low a few seconds at a time to melt butter. Add the flour, cocoa powder, baking powder, salt, sugar, eggs and vanilla. Do not use a mixer, but stir gently with large spoon until all the ingredients are incorporated. Fold in mini-chocolate chips. Spread brownie mixture in prepared pan. Dot raspberries onto brownie batter and push into batter with a spoon. Bake 25 minutes until a cake pick inserted in the center comes out clean. Place on cooling rack.
Icing
Place the 3 cups of powdered sugar in a clean bowl. Add the vanilla and one tablespoon raspberry juice. Gently mix together. Add milk one tablespoon at a time until frosting reaches a spreading consistency.
In small bowl mix the 1/3 cup of powdered sugar and a bit of the remaining tablespoon of raspberry juice to make a dark pink icing that is thinner than the frosting you made for the brownies.
Frost the brownies from large batch of icing. With a toothpick, or food skewer draw a zigzag or heart pattern in your frosting. Dip wood pick into pink frosting and drag through design drawn on frosted brownies.
Garnish with a raspberry.
This recipe also works great for cupcakes baked right in a butter cupcake pan, not a paper liner.
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