Raspberry Brownie Squares with Raspberry Whiskey Sauce
I am big chocolate lover. I like chocolate bars, chocolate cakes, chocolate desserts and everything that has chocolate in it. I was looking for the dessert which will satisfy my love for chocolate and would also be light and have less calories. I came across this dessert in an old cooking magazine except it was made with Blueberries and I made this dessert and named it Wheat Chocolate Cake with Blueberries. This time I decided to modify this recipe and use Raspberries instead. The dessert came out very light and delicious and a Raspberry Whiskey Sauce enhanced the Raspberry flavor nicely.
For about 12 servings you will need:
• 1 egg
• 1 cup of sugar
• 6 tablespoons of cocoa powder
• 1 cup of flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup f water
• 1/2 cup of fresh Raspberries
For the syrup:
• 1/2 cup Raspberries
• 3/4 cup of sugar
• 3 tablespoons whiskey
• whip cream
• fresh Raspberries for garnishing
• fresh mint leaves for garnishing
This is almost identical recipe and directions that I used for Wheat Chocolate Cake with Blueberries. Preheat the oven to 350F. In a bowl combine all dry ingredients: flour, sugar, cocoa powder, baking soda. salt then set it aside. In a blender blend in your water with the Raspberries and egg until smooth. Pour your mixture into the flour and mix it well. Pour your dough into a greased square or round shaped baking form. Bake your squares at 350F for 10 minutes or until a wooden stick comes out clean.
To make the syrup:
In the blender, blend raspberries until smooth.
In a sauce pan bring together sugar and whiskey, then turn it on medium heat and cook until your sugar turns into a clear syrup.
Then add Raspberry purée and cook it for about 7 minutes until it will becomes smooth and a little bit thicker in consistency.
Pour your syrup through the strainer to get the raspberry’s seeds out of the syrup.
Pour your Raspberry syrup over your brownie squares and let it sit for a few minutes.
Serve your brownies warm with whip cream, fresh Raspberries and fresh mint leaves on top. You can drizzle some syrup around the plate for a better presentation.