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When I first made these brownies and syrup, I remember how the whole house smelled of raspberries! So it is very important to use good quality raspberries! And you will know good quality when you open the bag of frozen raspberries-they should be very fragrant. This is why I always use Serbian raspberries.
I also suggest using muscovado sugar for the syrup because it turns out to be much thicker and glossier. When I was filming this video, I used caster sugar which works fine but I did want to show what the syrup should look like, so I made a new syrup with muscovado sugar and re-filmed serving parts.
Raspberry brownies with vanilla ice cream and raspberry syrupCourse: Desserts
142 gr unsalted butter at room temperature
200 gr dark chocolate
225 gr caster sugar
1/2 tsp vanilla powder
1/4 tsp salt
1 tbsp + 1 tsp cocoa powder
2 tbsp warm water
150 gr flour
3-4 handfuls of fresh raspberries
- Syrup (4-5 dl)
1 dl muscovado sugar
6 tbsp water
340 gr frozen Serbian raspberries
- Preheat the oven at 175C. Place a piece of parchment paper in a pan leaving enough for it to just past the sides of the pan. This way it will be easier to get the brownies out of the pan.
- Put some water in a sauce pan and bring to boil, then place a heatproof bowl on top of it without it touching the boiling water. Place the chocolate in a bowl and stir until it is all melted. Set aside to cool for a few minutes.
- In a cup, combine water and 1tsp of cocoa powder. Set aside.
- In a large bowl, using a hand whisk, whisk together butter and sugar just until they combine. Add the eggs, vanilla and cocoa water and mix again.
- Add the melted chocolate and mix, then add the dry ingredients and mix until everything is combined.
- Transfer the mixture into a lined pan and cover the top with frozen raspberries.
- Bake in the oven between 50min-1hour depending on how fudgy you want the brownies to be. If you insert a toothpick it should come out wet.
- Cut into 9 pieces.
- In a small pot, combine sugar and water and cook on a medium heat until the sugar crystals are dissolved.
- Place frozen raspberries in a mixer or food processor then pour over with the sugar mixture. Mix until you reach puree like consistency.
- Pour puree through a fine mesh strainer set over a medium size bowl. Using a spatula push the puree through the strainer until all of the liquid has been extracted. This will take several minutes as the mixture is thick. Discard the seeds.
- Leave in the refrigerator to cool and thicken.
- To serve, place a big scoop of vanilla ice cream on top of a brownie square and generously drizzle over the syrup.