Raspberry Brownies
YIELD: 24 servings
PREP TIME: 30 minutes
BAKE TIME: 30 minutes
1 1/2 cups frozen raspberries
1 cup + 2 tablespoons Imperial Sugar Extra-Fine Granulated Sugar, divided
2 teaspoons water
1 teaspoon cornstarch
1 (1-1.5 ounce) bag freeze-dried raspberries
3/4 cup unsalted butter
1 cup packed Imperial Sugar Light Brown Sugar
1 cup Dutch-process cocoa
1 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
4 eggs
1 cup unbleached, all-purpose flour
Preheat oven to 325. Grease a 9x13" pan lightly. Line with foil. Grease the foil.
In a small saucepan, heat raspberries and 2 tablespoons granulated sugar over medium-low heat, stirring constantly. Once raspberries have released their juice, increase heat to medium, continuing to stir frequently until it starts to bubble. Stir water and cornstarch together, then add to raspberries. Cook at a low boil for one minute.
Pour through a mesh sieve placed over a bowl. Use the back of a spoon or silicone spatula to press the puree through, discarding seeds. Set aside.
Blitz freeze-dried raspberries in a food processor until they are a fine powder.
Melt the butter over medium-low heat in a saucepan. Once melted, stir in remaining 1 cup granulated sugar and brown sugar. Heat until hot to the touch but not boiling. Remove from heat.
Whisk in the cocoa, salt, baking powder, and 1 and 1/2 tablespoons freeze-dried raspberry powder. Whisk in vanilla. Stir in the eggs one at a time until well incorporated. Stir in the flour.
Spread into the pan. Spoon raspberry puree in dollops over the top, then use a knife to gently swirl. Bake for 30-32 minutes. Cool on a wire rack. Once cooled, use the foil to lift the brownies out of the pan and onto a cutting board. Sift remaining freeze-dried raspberry powder over the top, using waxed paper to make a pattern, if desired.
