Tag Archives: Bars

Chocolate Ganache Raspberry Brownies

Chocolate Ganache Raspberry Brownies Print

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!


    For the brownies:
  • 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
  • For the raspberry filling:*
  • 3/4 cup water
  • 2 1/2 teaspoons cornstarch
  • 1/4 cup honey
  • 2 cups of raspberries, fresh or frozen
  • For the chocolate ganache:
  • 6 ounces (1 cup) of semi-sweet chocolate chips
  • 3/4 cup of heavy cream
  • 1 cup of fresh raspberries for garnish, optional


Preheat oven to 350ºF

    For the brownies:
  1. 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.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 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).
  4. 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.
  5. Pour batter evenly into prepared pan, smoothing top with spatula.
  6. 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.
  7. For the raspberry sauce:
  8. 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.
  9. For the chocolate ganache:
  10. Place chocolate chips in a large bowl.
  11. 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.
  12. Refrigerate for 30 minutes or so to let the ganache set. Garnish with fresh raspberries, if using.
  13. Cut them in squares after the ganache has set up.
Note: If you’re short on time and want to simplify the raspberry sauce step, use a 10-ounce jar of fruit juice-sweetened raspberry jam like Polaner’s or Smucker’s All Fruit that’s been warmed in a saucepan or microwave.

Brownies can be stored in an airtight container up to 3 days.

Adapted from: Martha Stewart and Genius Kitchen


Lemon Bars Print

Almost all of the desserts I make for this blog are shared with my co-workers and a week or so ago one of them requested Lemon Bars. I was happy to oblige, kind of excited because it was my first request (it’s the little things…), and a little relieved too because sometimes I think that without intervention, most of the desserts I would make and share here would be made of chocolate or have chocolate in them somewhere. Not that there’s anything really wrong with that, but as strange as it may seem to us chocolate lovers/addicts, there are people out there who really don’t care for chocolate (they say it tastes bitter). To the rescue…Lemon Bars! I’ve tried a number of recipes over the years with varying degrees of success, but just recently I discovered Mel’s Kitchen Cafe’s perfect Lemon Bar recipe. It has just the right ratio of tender, buttery crust to creamy, tangy, lemon custard filling. Look no further Lemon Bar fans!  Oh, there will be some lip smackin’ goin’ on.
Lemon Bars Prep Grid
Lemon Bars


    For the Crust:
  • 1 3/4 cups all-purpose flour:
  • 2/3 cup powdered sugar, (plus additional to sprinkle on bars):
  • 1/4 cup cornstarch:
  • 1/2 teaspoon salt:
  • 12 tablespoons unsalted butter (1 1/2 sticks), (dice small and put back in frig until ready to process):
  • For the Filling:
  • 4 large eggs:
  • 1 ¼ cups granulated sugar:
  • 3 tablespoons all-purpose flour:
  • 1 teaspoon grated lemon zest:
  • 2/3 cup freshly squeezed lemon juice (3 or 4 lemons):
  • 1/3 cup milk:
  • Pinch of salt:


Preheat oven to 350ºF
  1. Line a 9×13-inch baking pan with foil and lightly grease the foil.
  2. Mix together the flour, powdered sugar, cornstarch, and salt (I used a food processor but you can also use a large bowl and a whisk to mix by hand). Add diced, cold butter and process in the food processor for 15-20 seconds; then a couple times more (the butter should be the size of small crumbs). (If you don’t have a food processor, you can use a pastry blender).
  3. Sprinkle the crust mixture into the prepared pan and, using your fingers, press into an even layer on the bottom and 1/2-inch up the sides of the pan. Refrigerate for 20 minutes. On the middle rack of your oven, bake until golden brown, about 20 minutes.
  4. For the filling, whisk together eggs, sugar, salt, and flour in a medium bowl; add in the lemon zest, juice, and milk, whisking until combined.
  5. Pour the filling onto the warm crust. Lower the oven temperature to 325º. Bake for about 20-25 minutes or until the middle of the filling jiggles slightly when lightly shaken.
  6. On a wire rack, cool the bars to room temperature, dust with more powdered sugar and cut into squares or bars.
Adapted from: Mel’s Kitchen Cafe