This Mother's Day, treat mom to something special, like these fruity and fudgey brownies. They have a bit of heat because I added some urfa biber, a dried Turkish chili pepper. Spicy, sweet and smokey, it pairs as well with dark chocolate as it does with raspberries.
If you don't have urfa biber, you can substitute another dried chili pepper like cayenne or chipotle, or omit it completely.
8 oz dark chocolate, 72% or darker
2 eggs at room temperature
½ cup ground almonds
½ cup ground almonds
Preheat the oven to 325°F.
Fill a saucepan with an inch of water. Bring the water to a simmer.
Break up the chocolate and place it inside a large glass or stainless steel mixing bowl. Add the butter and pour the honey over the top. Set the bowl over the saucepan. Reduce the heat to the lowest setting and allow the chocolate to melt slowly.
Butter a 7" by 9" oven-proof glass baking dish and set it aside.
Once the chocolate has melted, turn off the heat and transfer the bowl to a heat-proof surface and allow it to cool for 5 minutes. Use a hand mixer to mix in the salt and urfa biber. Beat in the eggs, one at a time. Beat in the almond mixture, a little bit at a time, until just combined. Do not over-beat the batter. Use a rubber scraper to fold in the raspberries and the juices.
Pour the batter into the prepared pan and bake it until a knife comes out clean, about 35 minutes. Cool before serving.
Comments