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Flourless Chocolate Brownie with Raspberries

flourless chocolate brownie with raspberries

flourless chocolate brownie with raspberries

Am I alone in harbouring random vivid food memories beginning from early childhood?

I have a vast databank of delicious tastes connected to particular places stored deep within. Today I made a slab of gluten free brownie, nothing unusual in that, but with fond memories of Manhattan, February 1995, I added a scattering of raspberries over the batter before it went into the oven.

It was difficult to find strong espresso coffee in New York 20 years ago. Typically it was made with a dripolator and served long and weak, “caffe Americano.” Desperate for a real coffee hit we chanced upon a cafe with a large Italian espresso machine manned by a young African American who has no idea how to extract flavour from coffee beans. He was willing to learn though, so I gave him an on the spot lesson in grinding and tamping, temperature and extraction, and while he found my powerful brew much too strong for his liking, I got the coffee hit I needed.

True, our experience with American coffee was disappointing but the slice of chocolate Brownie served to me by my young barista friend has stayed with me all this time. What made it truly memorable was the inclusion of raspberries. The berries kept the brownie super moist and added a tart note in contrast to the sweetness. The flavour was so luscious that I’ve kept the taste tucked away in my memory bank all these years.

I’ve posted several Brownie recipes on my blog, but this was the first time I’d added raspberries to the mixture. As I bit into my first mouthful, I was immediately transported back to a cold February day in mid town Manhattan, 21 years ago.

Flourless Chocolate Brownie with Raspberries

200g dark chocolate, minimum 70% cacao

200g unsalted butter

2 teaspoons vanilla essence ( I used homemade)

2 large eggs

120g castor sugar

120g almond meal

3/4 cup frozen raspberries, crumbled (do not thaw)

Preheat the oven to 170C. Lightly grease a fluted tart tin with a removable base 10cm X 35cm. Line the base with a sheet of baking paper.

Melt the chocolate and butter together over a low heat in a heavy based pan. Remove the pan from the heat as soon as the chocolate as melted then stir in the vanilla essence and sugar.

Set aside to cool.

Once the chocolate mixture is cool, beat in the eggs and stir through the almond meal.

Tip the brownie batter into the prepared tin and spread to the edges and smooth the top.

Scatter the raspberries every over the surface.

Bake until firm to the touch in the centre, 20-25 minutes.

Remove to a cooling wire and allow to col for 30 minutes.

Remove the brownie, on the base from the tin and allow to cool completely.

Cut into fingers and store in the fridge.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

24 comments on “Flourless Chocolate Brownie with Raspberries

  1. chefceaser
    July 21, 2016

    Reblogged this on Chef Ceaser.

    Like

  2. weebluemixer
    April 7, 2016

    These look so delicious. I love the combination of chocolate and raspberries. They compliment each other so well.

    Like

  3. Gretchen
    March 8, 2016

    I absolutely love chocolate and raspberry, we are definitely trying this recipe. I too have vivid food memories, many from travels or restaurants. It’s great inspiration to try something new. I’m excited to see what the boys will remember from their first trip to Europe since they are already young little foodies.

    Like

    • ladyredspecs
      March 9, 2016

      It is often the small and seemingly most inconsequential experience that has the most long term impact. Exposing your boys to cultures beyond their own will give them an invaluable insight into their own world, plus it’s fun

      Liked by 1 person

  4. Liz - Good Things
    March 8, 2016

    Chocolate and raspberry = a lovely combination!

    Like

  5. ChgoJohn
    March 8, 2016

    You could not have presented a better case for your brownies than your opening photo, Sandra. Seeng that chocolate with bits of raspberry is so very appealing. I’m saving this and sending it to my GF friends and family. Thanks!

    Like

  6. Lisa @ cheergerm
    March 5, 2016

    Loving the chocolate raspberry brownie zeitgeist going on, can never too many brownie recipes, bookmarked to try soon.

    Like

    • ladyredspecs
      March 6, 2016

      Thanks Cheery, the flavour combo of chocolate and raspberry id scrumptious……..for when you feel like spoiling yourself

      Liked by 1 person

  7. Sue Marquis Bishop
    March 5, 2016

    This looks so delicious, my mouth is watering… I love brownies and flourless chocolate cake…. this is another version to try… thanks…. womenlivinglifeafter50.com

    Like

  8. Conor Bofin
    March 4, 2016

    I like that. Sadly, my early childhood is too far away to be remembered.

    Like

  9. StefanGourmet
    March 4, 2016

    I’ve served raspberries with brownies, and like the idea of putting them inside. That will be nice in summer to brighten them up.
    I wouldn’t call your brownies “flourless”, because they contain almond flour.

    Like

    • ladyredspecs
      March 4, 2016

      My brownies contain raw almonds ground in a home processor with the skin on so it’s coarse in comparison with almond ‘flour.” The brownie is quite textural, the raspberry choc combo delicious

      Like

  10. carlosvandroemme
    March 3, 2016

    One word: yum!

    Like

  11. ardysez
    March 3, 2016

    Food memories are deep and evocative. You are in good company Sandra. This sounds delicious, too.

    Like

    • ladyredspecs
      March 4, 2016

      My food memories seem so vivid and while I’ve eaten in many fine dining establishments and had incredible experiences, it’s not that food I can recall, it’s the simple flavours that are firmly implanted

      Liked by 1 person

  12. Francesca
    March 3, 2016

    You are not alone.

    Might whip these brownies up for the weekend now that I know daisy is OK with almonds. Yum.

    Like

    • ladyredspecs
      March 4, 2016

      Glad to know I’m not a freak! These are seriously good Francesca. You really could use any fudgy brownie recipe and scatter raspberries on top before baking.

      Like

  13. Gather and Graze
    March 3, 2016

    Oh my gosh Sandra, I’m just about to post a recipe (tonight hopefully) for Raspberry Cream Cheese Brownies… how amazing that our thought processes and taste buds have aligned today for these recipes! 🙂 Needless to say, I think these look fabulous and can just imagine how delicious they would be… in fact I can almost taste them from here! 😀

    Liked by 1 person

    • ladyredspecs
      March 4, 2016

      Snap! I look forward to seeing your recipe, it sound interesting. The raspberries are divine in the brownie

      Liked by 1 person

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