A dense and chocolately dessert will satisfy the sweet-lover

By Jim BaileyYankee Chef logo

Honey-Raspberry Fudge-Brownie Cake: I tried! I really tried! I couldn’t cut out any words in the name of this dessert because it is that darned good. With two layers of brownie and the infusion of raspberries topped with your favorite frosting, you simply must have more than one piece. You have the luxury of two layers here. The bottom being ooey-gooey with the top being a little more cake-like, but still dense and chocolaty. So when you first take a taste, you will have that slight crunch of this black-bottomed cake mingling with everything else going on … delicious!

Honey Rasberry fudge brownie

Luxury in a brownie.

1 pint fresh raspberries
1/2 cup honey
Nonstick cooking spray
2 sticks butter or margarine
1/2 pound chocolate chips
1/2 cup applesauce
1 cup sugar
4 eggs
2 teaspoons vanilla
2 1/4 cups flour plus more for dusting pan
2 cups your favorite chocolate frosting*

Pulse the raspberries and honey in a food processor or blender for 20 seconds or until well-pureed. Liberally spray an 9 x 9 x 2-inch baking pan (or the equivalent) with nonstick cooking spray. Dust with flour, tapping out the excess. In a small saucepan, melt butter and chocolate over low heat, stirring frequently.

Remove from heat and add applesauce, stirring to combine. Stir in sugar, 2 eggs and vanilla until smooth. Slowly stir in the flour; lumps are perfectly fine.

Fold in the pureed berries and transfer half the brownie mixture to prepared pan. Refrigerate 10 minutes, uncovered, or until oven has reached temperature.
Preheat the oven to 325-degrees F. Beat the remaining 2 eggs and fold into the remainder of the brownie batter. Pour this on top of brownie mixture already in pan. Bake for 35 to 40 minutes, or until just set in the center. Let cool in pan before spreading frosting decoratively on top. Cut and serve.

* To make your own fluffy chocolate frosting: Place 4 ounces of chocolate chips in a microwave-safe bowl and heat for 1 minute or until melted; stir until smooth. Beat 1/4 cup solid vegetable shortening — or use butter or margarine — softened, 1 cup marshmallow fluff and 2 teaspoons vanilla well with electric mixer on high. Reduce speed to low and slowly add 1 cup powdered sugar and 1/4 cup cocoa powder, beating until smooth. Gradually beat in another cup powdered sugar and the melted chocolate.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.