Fudge Brownies with
Raspberry Sauce & Macadamias
9x9 square baking pan
6 tablespoons unsalted butter
1/4 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1 ¼ cups sugar
1 ½ tablespoons molasses
2 teaspoons vanilla extract
2 large eggs-room temp
½ cup plus 2 tablespoons all purpose flour
½ teaspoon salt
2 tablespoons cocoa powder
12 ounces fresh raspberries (dry weight)
¼ cup cream
¾ cup sugar
Fresh raspberries (garnish)
Line a 9x9 square baking pan, with parchment paper hanging over the ends (for easy lift out) and grease the other two sides with butter.
Melt the butter and chocolate chips in the microwave together (about 1.5-2 minutes) and whisk until smooth.
In a medium sized bowl, mix the sugar, molasses, vanilla and eggs until smooth. Add the cooled chocolate and mix until smooth.
Sift in flour, salt and cocoa powder and fold in until incorporated (batter will be very thick). Fill the pan with the batter and smooth out the top.
Bake at 350 for 30 minutes in center rack. Remove from oven and let cool completely.
Place raspberries and sugar in a medium sized sauce pan and mash together. Bring to a simmer over medium heat and cook for 5 minutes. Strain liquid through a sieve into a bowl, wipe out pan and add liquid back. Add cream and cook over high temperature until sauce reaches 220 degrees. Let cool. Drizzle over sliced brownies.
Serve with macadamia nuts, fresh raspberries & whipped cream.