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.
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24 comments on “Flourless Chocolate Brownie with Raspberries”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Reblogged this on Chef Ceaser.
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These look so delicious. I love the combination of chocolate and raspberries. They compliment each other so well.
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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.
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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
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Chocolate and raspberry = a lovely combination!
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Indeed….
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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!
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I hope they like it as much as we do John…😀
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Loving the chocolate raspberry brownie zeitgeist going on, can never too many brownie recipes, bookmarked to try soon.
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Thanks Cheery, the flavour combo of chocolate and raspberry id scrumptious……..for when you feel like spoiling yourself
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This looks so delicious, my mouth is watering… I love brownies and flourless chocolate cake…. this is another version to try… thanks…. womenlivinglifeafter50.com
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I like that. Sadly, my early childhood is too far away to be remembered.
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That was an adult memory! I think I might be a food obsessive,
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PS i think mine might be further back….
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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.
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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
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One word: yum!
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No mistake about that, thanks
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Food memories are deep and evocative. You are in good company Sandra. This sounds delicious, too.
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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
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You are not alone.
Might whip these brownies up for the weekend now that I know daisy is OK with almonds. Yum.
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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.
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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! 😀
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Snap! I look forward to seeing your recipe, it sound interesting. The raspberries are divine in the brownie
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