August 23, 2017
Desserts, Cookies, Fruit,
Raspberry, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Potluck, Romantic Dinner, Summer, Oven Bake, Stove Top, Vegetarian, Alcohol, Bars, Sugar, Chocolate, Kosher Dairy more
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"We liked these without the brandy as I consider the brandy an option which you may or may not want to use."
To make the brownies: preheat the oven to 325 degrees F. Grease a 9 x 13 inch pan (or spray with nonstick cooking spray).
In a large bowl of an electric mixer beat 1 cup of butter with the sugars until fluffy. Add eggs one at a time, beating well after each addition. Stir in the next 4 ingredients (cocoa - salt). Mix in the flour. Pour batter into prepared pan. Sprinkle raspberries evenly over the batter. Bake for 30 minutes or until tester inserted in center comes out clean. Cool completely in pan on a rack.
To make the glaze: In the top of a double boiler combine the glaze ingredients (chocolate - water) set over barely simmering water, stir until smooth. Cool slightly.
Cut brownies into 3 x 2 inch bars and sift powdered sugar lightly over the brownies. Dip fork into the glaze and drizzle glaze decoratively over the brownies. Let stand until glaze sets (30 minutes). Transfer to plate and serve.
***brownies can be prepared 8 hours ahead, covered and stored at room temperature..
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