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.
What you’ll need:
2 cups sugar
2 sticks butter
3 TBSP raspberry compound
½ cup cocoa powder
⅔ cup all-purpose flour
½ cup walnuts
Preheat oven to 350F. Butter and flour an 8 inch pan.
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.
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.
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.
Cut into desired sizes and garnish with powdered sugar and fresh berries.
Raspberry Walnut Brownies
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
- Preheat oven to 350F. Butter and flour an 8 inch pan.
- 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.
- 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.
- Add in the raspberry compound and blend into the mix.
- 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.
- 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.
- 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.
- Garnish with powdered sugar and fresh berries