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Raspberry Mint Brownies from Alexis Lopez
June 26, 2013
DessertsFood & Drinks
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!
Brownie Recipe adapted by Mel's Kitchen Cafe which was adapted slightly from Smitten Kitchen and originally from Alice Medrich’s Bittersweet. Fudge Sauce from Smitten Kitchen.
Raspberry + Mint Brownies
Prep Time
90 Minutes
Cook Time
30 Minutes
Total Time
120 Minutes
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.