I’m skipping right over the Super Bowl and going to Valentine’s Day. No chili or wing recipes from me this week!
If you are a follower, you know that Valentine’s Day is also our oldest son’s birthday. He gets the same special heart shaped cake and his favorite pasta (aka Crazy Sexy Pasta).
I’ve been dying to make brownies, or better yet, have brownies made for me. My Faithful Assistant is usually gangbusters to make brownies. His response to my request. “We don’t have any mix.” I have failed as a parent.
I saw this recipe for Supernatural Brownies and was interested in trying them. Of course, I didn’t have the proper ingredients, and I didn’t read the recipe before I went to the store so I ended up with not enough chocolate and the wrong sugar. Oh well. My loss may be your gain. I scavenged in the pantry and came up with chocolate chips, turbinado sugar, and seedless raspberry preserves. The result? Pretty terrific!
8 oz semi-sweet chocolate (1 1/3 cups chocolate chips)
2 sticks of butter
3/4 cup white sugar
3/4 cup turbinado sugar
3 tbsps seedless raspberry preserves
2 tsp vanilla
1/2 tsp salt
1 1/2 cups flour
- Melt the chocolate, sugars, preserves, and butter either in a double boiler or the microwave.
- Remove from heat and allow to cool for a few minutes, while you whisk the eggs, vanilla, and salt. Add to the chocolate.
- Fold in the flour and pour batter into two fudge pans (9 1/2″ x 6″ foil) lined with buttered parchment paper.
- Bake at 350 for 40 minutes.
These brownies are freaking awesome, if I do say so myself. I love the dense, fudgey texture, and the slight hint of raspberry is fantastic! They aren’t too sweet so you really taste the chocolate. I’m not sure if it makes a difference, but I used Kerrigold butter. I was overtaken by the shiny wrapper one day. It was too much for me to resist. You can probably use regular store brand butter and come away with some insanely delicious brownies of your own.
No mix. I think I should hide my delicious brownies from that tiny baked-good heathen.