Wednesday, February 22, 2012

Double Chocolate Raspberry Brownie Bites

Something as simple as mixing in jam to brownie batter can turn regular brownies into delicious fruit spiked hand held dessert. If you don't like raspberry try boysenberry, marionberry or even orange preserves.
sidenote- Right after I took this picture I loaded up the plate with more brownies and took it, along with my dog to meet some friends. Upon my arrival, in all his excitement, my dog jumped RIGHT on the plate, smashing all the brownies then running all over the back of my car with his chocolate fudge feet. No one got to enjoy these treats in the end.

Gooey, fudge-like double chocolate brownies swirled with raspberry jam and topped with ganache and fresh raspberries

Double Chocolate Raspberry Brownies
1/2 cup water
2 tsp ground flax seeds
1 1/2 cup organic cane sugar
3/4 cup canola oil
1 tsp vanilla extract
1/3 cup cocoa powder
1 cup plus 1 tbl all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup 58% chocolate chunks, melted
1/2 cup raspberry jam
1 cup semi-sweet chocolate chips

1/3 cup almond milk
1 cup semi-sweet chocolate chips
1 cup fresh raspberries

Preheat the oven to 350. Grease an 8x8 baking dish.
Whisk together the water and ground flax seeds in a large bowl for 2 minutes.
Add the sugar, oil and vanilla and whisk to combine. Add the cocoa powder and whisk until no more clumps remain.
Add the flour, baking powder and salt. Whisk to combine. Fold in the melted chocolate and raspberry jam and mix to combine thoroughly then add the chocolate chips.
Pour into the greased baking dish and bake for 40 minutes or until just set but still gooey.
Once cool, bring the almond milk to a boil and pour over the chocolate chips. Whisk until smooth and spread over the brownies. Cut into small bite-sized squares and top with fresh raspberries.

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