If you’re looking for a special dessert for Valentines Day, this is it. Your sweetie will love you for making this!
The raspberry filling dresses up the brownies. Chocolate and raspberry mingle so well together. A scoop of vanilla ice cream with extra raspberry sauce adds decadence.
As a side note, I think I could use some food styling help. I sprinkled cocoa powder on the white plate and set the brownie in the middle. So far, so good. A round scoop of vanilla bean ice cream on top of the brownie. And then I warmed the raspberry sauce and spooned it over the top. Instead of drizzling down the ice cream in rivulets, it melted the ice cream and slid off in an un-pretty way.
Oh well. Once we dug our spoons in, it didn’t matter how pretty it looked. It tasted divine!
Here’s what you’ll need to make them:
This recipe is a one bowl brownie that uses cocoa powder instead of baking chocolate. I found it here, but I doubled the recipe. The idea for filling the brownies with raspberry filling came from the back of the Comstock pie filling can.
- 2 sticks butter
- 2 cups sugar
- 4 eggs
- 2 tsp. vanilla
- ⅔ cup cocoa
- 1 cup flour
- ½ tsp. salt
- ½ tsp. baking powder
- ¾ cup raspberry pie filling
- Grease a 9×13 pan.
- In a large bowl, melt the butter.
- Stir in the sugar, eggs and vanilla with a spoon.
- Add the cocoa, flour, salt and baking powder. Stir till well combined.
- Pour half the batter into the pan.
- Spread raspberry pie filling over the top.
- Pour the rest of the batter over the raspberry filling.
- Bake at 350 degrees for 25-30 minutes.
- Serve with vanilla ice cream and the rest of the pie filling that has been warmed in the microwave.
I’m showing this off at: