Monday, November 12, 2012

Raspberry Brownies with Chambord Icing

Sometimes with the temperatures dip down into the teens, it is necessary to bake a chocolate dessert.  I was looking through the gourmet area of and came across something called raspberry bits.  They were out but would notify me when they came in.  I had never run across these in a local grocery store so I was excited to try them.  They did not disappoint.  I would recommend not putting too many in a dessert but a few just add a surprise burst of raspberry flavor.  

Raspberry Brownies with Chambord Icing

1 stick of butter
1 cup sugar
2 large eggs
1 tsp vanilla
1/3 cup dark cocoa powder
1/2 cup flour
1/4 tsp salt
1/2 tsp baking powder 

1/2 cup raspberry bits

Melt the butter in a large saucepan.  Allow to cool and then add in sugar and beat well.  Add in eggs and vanilla.  Stir in dry ingredients, raspberry bits and then pour into a greased 9 x 9 sqare or round cake pan. 

Bake for 25 minutes at 350°.  Do not overbake.

Chambord Icing

1/2 cup whipping cream
4 ounces mascarpone cheese
1 cup powdered sugar

2 tbsp Chambord

Beat whipping cream until soft peaks form.  Add in Mascarpone and
powdered sugar.  Add in Chambord and ice the brownies.