When I woke up this morning, I began to brainstorm the treat of the day. Amidst all the cupcakes and cookies, brown sugar and fruit, I realized that I hadn’t touched down on a deep chocolate base in a long time–so I whipped out my butter, sugar, eggs, chocolate, and flour, built my foundation, and clocked in my kitchen punchcard to create some rich, melt-in-your-mouth brownies.
I hate my brownies all cakey and light. I prefer them almost runny, dense and fudgy, with a crackly crust and a vibrant cocoa interior. I used a mixture of white and brown sugar and melted semisweet chocolate instead of cocoa powder to create these deliciously sinful squares. But my brainstorming didn’t stop there; what else could elevate these brownies to superstar status? I thought about a combination of two of my favorite flavors: raspberries and white chocolate, and knew they would result in a happy marriage to the deeply chocolate bars.
The white chocolate ganache I made for the topping was creamy and smoother than silk. It perfectly incorporated itself into the flavor of the brownie.
Raspberry Brownies with White Chocolate Ganache
For the brownies:
1/2 cup plus 2 tbsp unsalted butter
6-7 oz. semi-sweet chocolate chips
1 tsp almond extract
1 cup all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
Pinch of chili powder
2/3 cup white sugar
1/3 cup dark brown sugar
4 egg yolks, room temp
1 jar raspberry preserves; should be about less than a cup
For the ganache:
1/2 pound of high-quality white chocolate (good amount of cocoa butter fat; mine had 30%)
1/3 plus 1 tbsp heavy whipping cream
Dash Raspberry Liqueur
Preheat the oven to 350 degrees F; grease an 8×8 metal pan and set aside. In a small saucepan, melt the butter on low, then add the chocolate chips and almond extract until smooth. Take off heat; in a large mixing bowl, combine sugars, egg yolks, and chocolate mixture until smooth. Combine all dry ingredients in another bowl and add to the brownie base slowly; whisk until just mixed and without lumps, then add to pan. Heat raspberry preserves for about 30-45 seconds in microwave, then spread over top of brownie batter. Spread evenly with knife or spatula, then bake for 28-32 minutes. The toothpick you stick into the brownies should still have a bit of batter on them.
While the brownies are cooling, make the ganache. In a saucepan, heat warm water over low-medium, then place a heat-proof (I used a glass bowl) over the water. Add the chopped up white chocolate and stir, letting the chocolate melt slowly. While this is happening, pour the cream and liqueurs into a smaller saucepan and heat on simmer until nice and warm. When all of the chocolate has melted, add most of the cream to it and stir until smooth. Add the remaining cream and stir; take off the heat. When brownies have been cooling at least fifteen minutes, pour the ganache over them and stick the pan in the freezer for half an hour. Cut, serve, and enjoy, fellow chocoholics!