Though I really do like, and sometimes even love, everything I bring you here on Dreaming Dessert, I kind of feel like I throw too many superlatives around. I mean, there is such a thing as over-promising… Right? Having said that – OH-MY-GOSH! these Chocolate Ganache Raspberry Brownies are outrageously delicious! Fudge-y and not too sweet, with a slight tang from the raspberry sauce that’s a delightful complement to all of the chocolatey goodness from the brownies and smooth, creamy ganache.
I have friends who’ve said that they don’t care for chocolate/fruit combinations, and I was in that camp too, but then I had a chocolate flourless cake with an amazing raspberry sauce on top and that completely changed my mind and tastebuds. With Valentine’s Day approaching, what better dessert to put forth than a beautiful Chocolate Ganache Raspberry Brownie delight?!!
I would really love you to try this one! And if you could get let me know if you tried it and how you liked it, that would be wonderful too!
- 7 tablespoons unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 7 ounces (1 1/3 cups) semi-sweet chocolate chips (Guittard or Ghirardelli are my favourites)
- 3 tablespoons coconut oil
- 1 1/4 cup organic, unrefined cane sugar
- 3 large eggs, room temperature
- 3/4 cup water
- 2 1/2 teaspoons cornstarch
- 1/4 cup honey
- 2 cups of raspberries, fresh or frozen
- 6 ounces (1 cup) of semi-sweet chocolate chips
- 3/4 cup of heavy cream
- 1 cup of fresh raspberries for garnish, optional
- Spray the bottom of a 9-inch square baking pan with an oil/flour spray like Baker’s Joy. Line with parchment (or foil), leave a 2 to 3-inch overlap on two sides; spray parchment with oil/flour spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large glass mixing bowl, melt chocolate with butter and oil in microwave at full power for 1 minute; whisk until fully melted and smooth. (You may need to microwave for an additional 15-30 seconds to completely melt the chips).
- Add sugar to the chocolate mixture and whisk for 10-15 seconds. Add eggs and whisk vigorously until smooth and glossy, for about a minute. Using a rubber spatula, stir in dry ingredients.
- Pour batter evenly into prepared pan, smoothing top with spatula.
- Bake until set and a toothpick inserted in center comes out with a few crumbs, 40-45 minutes. (Start checking at 35 minutes, to be safe) Let cool in pan for 15-20 minutes, then remove using parchment; let cool completely on a rack.
- In a small saucepan, bring water to boil. Whisk in the honey and cornstarch, then add the raspberries, mashing them lightly with a spoon. Stir until thickened. Remove from heat and cool completely.
- Place chocolate chips in a large bowl.
- Heat cream in a saucepan and bring to a simmer. Remove from heat and pour over the chocolate chips. Allow to sit for a minute, then stir until chocolate is completely melted and smooth. (If necessary to melt all of the chocolate chips, microwave for 15-30 seconds on high) Let it cool for 15-20 minutes, then pour over brownies.
- Refrigerate for 30 minutes or so to let the ganache set. Garnish with fresh raspberries, if using.
- Cut them in squares after the ganache has set up.