Whatever you do, DO NOT leave me alone in a bookstore with a gigantic cooking book section. I guarantee you that I will come out of there with a maxed out credit card and no more money for groceries for the rest of the month.
Hi, my name is Alex, I am a cooking book addict.
So Karl really wanted to go to Chapters yesterday (the Barnes & Nobles of Canada) so obviously I went with him. What’s really evil about Chapters is that they have this huge “on Sale” section which has a humongous amount of Cooking books and they are all under 15$. Ya, you heard me!
All I can say is THANK GOD Karl was there to tame the compulsive buyer beast inside of me because I would have bought the whole store!!
Me: …But look at the pretty pictures!
Karl: Babe, do you really need a 6th book about flour?
Me: But this one has nicer pictures!
A real kid I tell ya…
So I settled for a chocolate recipe book by Donna Hay and paid 6$ for it!! (this is a proud moment for me)
And today I decided to make this gooey chocolaty Raspberry Brownies recipe from Donna Hay’s book!
It’s the easiest and quickest recipe ever! And since I have 24/7 craving for chocolate, these were so satisfying!!! YUM!
I made a “loaf”
and I also made some personal portions in small ramekins for supper tonight. Make a whole on top and drop a tiny scoop of Ice Cream and devour!
Course: Dessert Yield: 16 servings Prep Time: 15 mins Cook Time: 45 mins
- 200 Gram (7oz) of dark chocolate,chopped
- 250 Gram of butter
- 1 3/4 Cup of brown sugar
- 4 large eggs, at room temperature
- 1 1/3 Cup of all purpose flour
- 1/4 Teaspoon of baking powder
- 1/3 Cup of cocoa powder
- 1 1/2 Cup of fresh or frozen raspberries
- 1/2 Cup of chopped or flaked hazelnuts
- Preheat your oven to 350F (180C).
- In a small saucepan, slowly melt your butter and your chocolate, until completely smooth.
- Pour the chocolate mixture in a large bowl or in your stand mixer bowl.
- Scoop your brown sugar on top of your chocolate along with your eggs.
- On top of your bowl, sift in your flour,baking powder and cocoa. It is extremely important that you sift it to make sure no chunks are left and you get a smooth batter.
- Mix everything on low speed until well combined. Scrape off the bottom and the side of your bowl to make sure that the batter is even everywhere. Lightly mix in your hazelnuts until well combined. Don't over mix.
- Pour the mixture into an 9 inch square cake pan lined with parchment paper. Top the batter with raspberries and bake for 45 minutes. The brownies should be fudgey in the middle.