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Raspberry walnut espresso brownies - Updated!

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Nov. 19th, 2009 | 01:15 pm
posted by: meryddian in tastycreations

I've made the following recipe many times, which is universally greeted with moans of enjoyment and folks not-so-guiltily taking second helpings. These aren't entirely from scratch, though, sshhhh! ;)

I make this with 2 boxes of Pillsbury Walnut Fudge Supreme w/ walnuts brownies (feel free to choose whatever brand of brownies make you happy), and make it in a 13x9" pan (instead of 9x9). Here's what I do different from the directions:

- use extra light virgin olive oil (instead of regular oil)
- use 1/4 cup of milk, unflavored soy milk or fresh-brewed espresso (instead of 3 Tbsp. water)
- add 1/2 package fresh raspberries, loosely chopped (approx 1/2 cup)
- add 1 Tbsp ground espresso - you can also use 2 packets of the new Starbucks Via
- add 1/4 cup chopped dried Goji berries (lots of flavor and antitoxidants!) (optional)

You do have to bake it a little longer than the 9x9" pan size, obviously, so keep an eye on it - about 35 min, I think. A toothpick stuck in the middle should not have raw dough sticking to it, and you don't want it so overcooked that it turns into a brick.

It results in a really extra-rich'n'chocolatey-tasting brownie, while the walnuts add nice texture and the fresh raspberries give little fruity explosions on the tongue that taste great with the chocolate of the brownies.

Top with a dollop of freshly-made whipped cream (blend 1 tsp. vanilla with 1 cup whipping cream and 1/4 cup sugar; whip on high with hand blender til fluffy).

Or, place a serving on a plate, add a scoop of vanilla ice cream, and top with caramel and chocolate chips/shavings.

* * *
I'm a strong believer in random experimentations with ready-to-make store mixes, plus substitutions or mix-ins. My favorite substitution in chocolate cakes or brownies is to put coffee or espresso (depending on volume needed), which gives another layer of flavor without making the treat necessarily taste like a coffee-flavored item. Olive oil easily substitutes into recipes so long as it's extra-light virgin; obviously the more strong the flavor of the oil is, the more likely it will change your final recipe. (Although one of these days I want to try a really rich olive oil in brownies.)

(originally posted 12/07)

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Comments {1}

tis the ria

(no subject)

from: neuroticred
date: Dec. 9th, 2007 10:09 pm (UTC)

My absolutely favorite addition to brownies is butterscotch chips, and nestles bags are conveniently the perfect size to pour into a batch. Considering how well they go together, though, I 'll try a half bag white chocolate chips with your half cup of raspberries next time. :)

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