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Home -> Baked Goods -> Bars, Cookies and Brownies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Brownies: 1 cup butter, room temperature 1 1/4 cups sugar 1/2 cup brown sugar 4 large eggs 1/2 cup unsweetened cocoa powder 1 tbsp. raspberry flavored liqueur 1 tsp. vanilla extract pinch salt 1 1/4 cups all purpose flour 1 1/2 cups fresh raspberries
Glaze: 4 ounces chopped semisweet brownies 2 tbsp. raspberry liqueur 2 tsp. hot water
fresh raspberries powdered sugar
Directions
For Brownies: Preheat oven to 325 degrees. Grease a 9x13 inch baking pan. Beat together butter and both sugars in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition. Stir in cocoa powder, raspberry liqueur, vanilla and salt. Fold in flour. Transfer batter to the prepared pan and sprinkle evenly with the raspberries. Bake brownies about 30 minutes until a toothpick comes out clean. Transfer pan to a rack and cool brownies completely.
For Glaze: Combine chopped chocolate, raspberry liqueur and water in the top of a double boiler over simmering water. Melt and stir until smooth. Remove chocolate from over water and let cool slightly.
Cut cooled brownies into 3 inch bars. Drizzle the warm glaze over the brownies with a fork. Place one fresh raspberry on top of each brownie, pressing down lightly to adhere to glaze. Refrigerate brownies about 30 minutes until glaze is set. Sift powdered sugar over brownies just before serving.
Makes about 1 1/2 dozen brownies.
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