Mar 25, 2012

Raspberry Walnut Brownies

I´m trying to rid my refrigerator of bit and pieces. There are days when I cook so much that there really is no time or stomach to eat it all. After a couple of days it gets boring, and there´s a new contingent of freshly made food. 
So I started by making this soup for me and my mother who had come to lunch. If you have some broccoli and spinach please make it. It´s good. Great actually. My only variation was adding a cooked potato, a leftover from this recipe, and broth instead of water. Poking around a little bit more I found some raspberry jam that had started to crystallize. So I set out to make the raspberry brownies that I had bookmarked so long ago. Besides the original book, the recipe then appeared in this book; I already told you here and here how much I love those books. So it was definitely worth trying.

The amount of raspberry jam is rather small, so there´s a lot of wondering what the fuss is all about. Let me tell you. They´re incredible. Moist, rich, with an undetectable sweetness that is hard to point. A berry aftertaste that hits you and lingers for a while. Beating the eggs and sugar for so long gives them the crackliest crust. 
They are said to be legendary in the area; that customers get cranky if they are discontinued. They have a point. I´d rather have them plain, but the icing sends them up a notch. I omitted the powdered sugar at the last minute. I was mixing the rest of the ingredients and it made sense to skip it. Too sweet for my taste; I don´t like cupcakes much (unheard of I know) because of the sweet icing.

They can also be made with fresh raspberries, as the author explains. Just omit jam and walnuts and press fresh raspberries, fully immersing them, on top of the batter after pouring it into the pan. If I try them with fresh berries I wouldn´t omit the walnuts.
I made half a batch; I usually do that when the amount of eggs can be halved. I´m trying to use the leftovers not add to them.

from The Village Baker´s Wife, by Gayle and Joe Ortiz


For the brownies:
9 oz (250g) unsweetened chocolate, cut into pieces
1 cup + 1 Tbs (250g) unsalted butter
2 teaspoons pure vanilla extract
¼ cup raspberry jam
6 large eggs
3 cups (600g) sugar
1 ½ cups (210g) all-purpose flour
¼ teaspoon salt
1 ½ cups toasted walnuts, finely chopped

For the icing:
4 oz (120g) bittersweet chocolate
½ cup (115g) unsalted butter, at room tº
2 oz (60g) cream cheese, at room tº
2 1/3 cup (400g) confectioners´ sugar


For the brownies:
Preheat the oven to 325º. Butter a 15x10-inch (25x38cm) glass baking pan. I used a metal pan lined with foil. If you use a different pan size adjust baking times.
Melt chocolate and butter in the top of a double boiler. Stir in jam and vanilla.
Beat the eggs in the bowl of a stand mixer fitted with the whisk attachment or with a hand-held mixer for 1 minute. With the mixer on high, slowly add the sugar and beat for 10 minutes, or until light and thickened.
Combine flour and salt and place it in a sifter. If using a stand mixer transfer the preparation to a large bowl for easier folding. Sift the flour and salt into the egg mixture in 4 additions, folding carefully with a spatula. Fold in the chocolate mixture, then the walnuts.
Pour the brownie batter into prepared pan. Bake for 25 to 30 minutes, checking periodically until a tester inserted in center comes out almost clean. Don´t over bake them as they will dry.
Cool in the pan on a wire rack.

For the icing: When the brownies are completely cool, melt the chocolate in the top of a double boiler over barely simmering water. Let cool.
Beat the butter and cream cheese with an electric mixer on medium speed until smooth. Beat in the confectioners´ sugar and melted chocolate. Spread the icing evenly over brownies.
Cut into rectangles to serve. These will keep for 1 or 2 days if tightly wrapped and refrigerated.
Return to room temperature to serve.

Makes twenty-five 2x3-inch (5x7,5cm) brownies.


  1. That looks delicious! Thanks for sharing :)

  2. What a clever and delicious way to dress-up the typical brownie. Chocolate and raspberry are a decadent combination!


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