Don't miss this recipe. The soft, gooey melted chocolate interior that we all love a brownie to be, plus the tart, spiky sweetness of raspberries. All this under a crackle-top that begs for a swipe of your fork or plop of cold ice cream...
Store the brownies in the refrigerator, then warm slightly before serving.
Notes: Raspberry liqueur is Chambord. Cooking spray is coconut oil.
RASPBERRY CRACKLE-TOP BROWNIES
Ingredients: 3 eggs at room temperature, 2/3 cup neutral oil, 1/4 cup raspberry liqueur, 1 9x13 sized box chocolate fudge brownie mix, 1 cup raspberries, 1/2 cup semi-sweet chocolate chips.
Makes one 9x13 inch pan of brownies.
1. Preheat oven to 350*. Line a 9x13 inch baking dish with parchment paper in one direction then spritz with cooking spray.
2. In a large bowl, crack the eggs. Whisk until frothy, about 2 minutes. Whisk in oil and raspberry liqueur.
3. Stir in brownie mix, beating until combined. Fold in chocolate chips.
4. Pour batter into baking dish. Place raspberries over the top of the batter, pushing them down about half-way.
Bake for 30 minutes, remove to cool. (Brownies will continue to cook in the residual heat.)