First of all, I’m kind of FREAKING OUT right now that I just wrote the title “from Alexis Lopez.” Why you wonder? Well, because Alexis Lopez is my 16 year old niece. Who is a Martha in the making but better because she can also take killer photos and craft IKEA hacks and paint artwork that would make your head spin. So Martha times three. Plus she’s cool and sweet and considers herself a chocolate connoisseur so if Lex says these brownies are good…well you better believe they are really good!
1 Hour/s 30 Minute/s
- FOR YOUR BROWNIES
- 10 tablespoons (1 1/4 sticks) butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 TBS instant espresso
- FOR FUDGE SAUCE
- 4 ounces unsweetened chocolate
- 1 tbs instant espresso
- 3 tablespoons butter, unsalted
- 2/3 cup water
- 1/3 cup sugar
- 6 tablespoons corn syrup
- Pinch of salt
- 1 tablespoon vanilla extract
- FOR RASPBERRY SAUCE
- 1 pint of rasberries
- 3 tablespoons of sugar
- 3 mint leaves
- Preheat the oven to 325.
- Line the bottom and sides of an 8×8-inch square baking pan with parchment paper.
- Blend the butter, sugar, cocoa, and salt using a double broiler or a microwave. If you are microwaving, heat for 1 minute at a time, stirring to incorporate after each minute. Stir until the mixture is completely smooth.
- Stir in the vanilla.
- Add the eggs one at a time, stirring vigorously after each one until completely incorporated.
- Add the flour and stir until it's completely incorporated. Stir vigorously for about 2 minutes.
- Pour into your lined pan. Set aside to make fudge and raspberry sauce.
- Melt the chocolate and butter in a double boiler or in the microwave, stirring frequently until combined.
- Meanwhile, heat the water to boiling in the small, heavy saucepan. Add the melted chocolate & butter, then the sugar, corn syrup and salt,
- Mix until completely smooth.
- Bring mixture to a boil - allow sauce to boil on medium high for nine minutes.
- To make your raspberry sauce, bring 1 pint of raspberries with 3 tablespoons of sugar to a boil. Add 3 mint leaves and let simmer for 15 minutes. Remove from heat to let cool and turn into a gel.
- Pour the fudge sauce over your brownie batter. Then, drizzle on your raspberry sauce.
- Bake your brownies until a toothpick inserted into the center emerges slightly moist with batter, approximately 25-30 minutes. Let cool completely on a rack.