Triple Chocolate Raspberry Brownies

We recently hosted our monthly Couples Euchre at our home as as the hostess, we provide dessert.  I had a crazy busy day before and day of Euchre, so wanted to serve something easy that I could make ahead.  I found the recipe for these Triple Chocolate Raspberry Brownies in my Simply Classic cookbook by the Junior League of Seattle – it worked perfectly.  These were easy to serve during our Euchre game and a big hit with our guests.

Triple Chocolate Raspberry Brownies | The Bubbly Hostess

Triple Chocolate Raspberry Brownies | The Bubbly Hostess

Triple Chocolate Raspberry Brownies | The Bubbly Hostess

Triple Chocolate Raspberry Brownies | The Bubbly Hostess

Triple Chocolate Raspberry Brownies
Yields 20
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Ingredients
  1. 10 ounces bittersweet chocolate
  2. 3 ounces semi-sweet chocolate
  3. 2 ounces unsweetened chocolate
  4. 1 cup butter or margarine
  5. ¼ cup cocoa powder
  6. 1 cup sugar
  7. ¾ cup brown sugar, packed
  8. 3 large eggs
  9. ½ cup raspberry liqueur
  10. 2 teaspoons vanilla
  11. 1 ¼ cups flour
  12. ¼ teaspoon salt
  13. 2 tablespoons powdered sugar
  14. Fresh raspberries, for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter a 9x13-inch baking pan. Chop chocolates coarsely. In top of a double boiler, over hot, not simmering, water, melt chocolates with butter and cocoa powder, stirring occasionally, until smooth. Remove top portion of double boiler and cool mixture to lukewarm, about 10 minutes.
  3. In a large bowl, beat sugars and eggs with an electric mixer at high speed until thick and light colored, about 5 minutes. Beat in liqueur and vanilla. Add chocolate mixture and mix until well blended. With mixer on low speed, beat in flour and salt until just combined.
  4. Pour batter into prepared pan and smooth surface with rubber spatula. Bake 25 to 30 minutes or until toothpick inserted 2 inches from center comes out slightly moist. Cool brownies in pan on a wire rack. When completely cool, cut brownies into squares. Place powdered sugar in a sieve and dust brownies after cutting. Garnish with fresh raspberries.
Adapted from Simply Classic Cookbook
The Bubbly Hostess http://www.bubblyhostess.com/
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