Raspberry Brownies


Raspberry Brownies
1 stick butter
3 squares unsweetened chocolate
1 ½ cups sugar
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon salt
½ cup flour
10.5 ounces of raspberry chocolate (I use the Ghirardelli Raspberry Radiance Bars)
½ coconut, toasted
½ cup pecans pieces, toasted
  1. Preheat the oven to 350ºF and grease a 9x12" baking pan.
  2. In a large bowl, melt the butter and unsweetened chocolate in the microwave. Start with 30 second intervals and stir in between.
  3. While the chocolate and butter are in the microwave, toast the coconut and pecans. 
  4. Mix in the sugar, eggs, vanilla, almond extract, salt and flour.
  5. Chop 7-ounces (2 bars) of the raspberry chocolate into small pieces. 
  6. Stir in the raspberry chocolate, toasted coconut and pecans.
  7. Bake for 25-30 minutes. 
  8. Remove the brownies from the oven and place the last 3.5-ounces of raspberry chocolate on the top to melt. Spread it around and let cool completely before cutting them into squares.


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