Raspberry Walnut Brownies

janine hanover block

I’m a lover of chocolate, and my favorite treat is a brownie, straight out of the oven and still gooey.  Everyone has their preference: some like soft, almost undercooked, and others prefer a more cake-like texture.  I love a classic fudgy brownie, rich and dense.  For this recipe, I added some raspberry compound for flavor.  Flavored compounds are a great alternative to extracts and will provide a more natural taste to the flavor you’re adding.  If something calls for an extract, I highly recommend you add compound instead.  Compounds don’t have a harsh alcohol taste or smell, and you don’t need to use much of it to achieve the flavor you want.  The flavor is concentrated, uses the ingredients it says on the bottle, and has a shelf life at room temperature or in the fridge. To add a little crunch I mixed in some chopped walnuts, but those are entirely optional.

 

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

What you’ll need:

2 cups sugar

2 sticks butter

3 eggs

3 TBSP raspberry compound

½ cup cocoa powder

⅔ cup all-purpose flour

½ cup walnuts

 

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Preheat oven to 350F.  Butter and flour an 8 inch pan.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Cream sugar and butter together.  The mix should be very thick, and coming away from the bowl.  Add the eggs one at a time, adding a new one only after the previous egg has been completely incorporated.  Blend in the raspberry compote.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Add the dry ingredients to the bowl, along with the walnuts.  Mix until everything is incorporated.  The mixture should be very thick.  Pan up the mixture, and using the spatula spread the brownie mix evenly in the pan, making sure it is flat and even.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Bake at 350F for 35 to 40 minutes.  Remove the pan from the oven and let cool for 10 minutes before running a knife around the edge. Place a cutting board on top of the pan and flip it over.  The bottom of the brownies should be facing you.  Transferring the brownies straight to a cutting board will make it easier to cut than trying to struggle with cutting them in the pan.  Place the brownies into the fridge and let them cool completely before cutting.

Personal Photo/ Janine Hanover
Personal Photo/ Janine Hanover

 

Cut into desired sizes and garnish with powdered sugar and fresh berries.

Raspberry Walnut Brownies

Makes 12

 

1 cup (2 sticks) butter

2 cups granulated sugar

3 large eggs

3 TBSP seedless raspberry compound

½ cup cocoa powder

⅔ cup all purpose flour

½ cup walnuts, chopped

 

  1. Preheat oven to 350F.  Butter and flour an 8 inch pan.
  2. Using a stand mixer with a paddle attachment cream together the butter and sugar until the mixture starts to pull away from the sides and is very thick.
  3. Add the eggs one at a time, only adding the next egg until the previous has completely incorporated.  The mix will still be thick but fluffy.
  4. Add in the raspberry compound and blend into the mix.
  5. Sift together the cocoa and flour and add to the raspberry mix.  Add the chopped walnuts.  Turn on the mixer to the lowest setting and mix until the dry ingredients incorporate.  The mix will be very thick, fluffy and not pourable.
  6. Using a spatula, scoop the mix out of the bowl and into the pan, spreading the mix evenly in the pan, making sure it is flat.
  7. Bake for 35-40 minutes, depending on your oven. A toothpick inserted will come out clean.  Remove from the oven and let cool for 10 minutes in pan.  Run a knife around the edge and remove the brownies from the pan by placing a cutting board on top of the pan and flipping it over.  The bottom side of the brownies should be facing you.  Place the whole thing in the fridge until the brownies are completely cool.  Portion the sizes to your preference.
  8. Garnish with powdered sugar and fresh berries

janinebio

Advertisements

One thought on “Raspberry Walnut Brownies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s