Update: popular brownies!
I haven’t updated in a while! That being said, I’ve had a pretty great baking week! On Tuesday, I sent a large box of raspberry dark chocolate brownies with my dad to put in the staff room at the school where he teaches. They all sold! Well, 29 of them sold. I’m pretty sure my dad ate one. At 50¢ a piece, that’s 14.50$ added to the jar. Coincidentally, two other people ordered the same brownies from my Facebook page for Valentine’s Day! One girl ordered a 5$ box and a second girl also ordered a 5$ box in addition to a 10$ box of raspberry thumbprint cookies (will post the recipe in a few days!).
Donation total: 76.50$
Dark chocolate raspberry brownies
- 5 ounces semisweet chocolate chips
- 1/2 cup butter
- 2 tablespoons unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3/4 cup all purpose flower
- 1/4 teaspoon salt
- 1/2 to 3/4 cup raspberry jam
Preheat oven to 350 degrees. Butter or spray an 8×8 inch baking pan
Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Remove from heat and whisk in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.
Pour into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Drop dollops or raspberry jam on the surface and run a knife through to create the marble effect. Bake for 30-35 minutes. It might seem a little underdone, but it will be perfect once cooled!