Shhh…don’t tell anyone but sometimes I think I just might miss this town. One of my favorite stores here is Penzeys Spices. (They’re actually all over the midwest.) It’s heaven for chowhound like me. They have an awesome array of spices, all very reasonably priced. I dropped by today to pick up some staples (salt, cinnamon, and vanilla extract) and decided to also pick up a bottle of the raspberry enlightenment sauce. I’ve been meaning to try their sweetheart brownie recipe. The result is what you see above but a little bit more dressed up. I was inspired by Anna’s sweet little cake tower and decided it was high time to make use of my scalloped cookie cutter. Sandwiched in between each layer is a bit of raspberry enlightenment and a small dollop of whip cream. The brownies are delightfully fudgey with just a touch of raspberry. I love chocolate and lazy Fridays!
1/2 cup butter (1 stick)
6 tbsp cocoa, natural or dutch process
1 cup sugar
1 tsp vanilla extract
4 tbsp raspberry enlightenment (you could substitute raspberry jam)
3/4 cup all purpose flour
1/4 cup walnuts (optional)
Preheat oven to 325 degrees. Grease a 9×9 (or 8×8) cake pan. Melt butter in a small pan over low heat, then sift in cocoa and whisk until smooth. Pour into a large mixing bowl, let cool. Add sugar, vanilla extract, and raspberry enlightenment and mix well. Lightly whisk eggs, then add to batter and stir to blend. Add flour, stir until combined. Brownies should be stirred by hand, until just blended. Add nuts if desired, spoon into baking dish.
Bake 15-20 minutes (depending on the size of your pan), until the middle springs back when lightly pressed and edges start to pull away from the sides of the pan. Let cool. Cut and enjoy plain or dressed up.