Brownie Points


I took my own advice (for a change) and decided to plan a tasty dessert for a night this week. I don’t usually flip for a brownie but these ones turned out so fluffy and decadent that I just had to share the goodness. I like to offset anything super sweet with a tangy fruit like raspberries and this combo was wildly successful. I cheated on the icing and used Betty Crocker since time was a factor and I felt no shame. Try this recipe (slightly adapted):

  • 2 cups semi-sweet chocolate chips
  • 1/2 cup (1 stick) butter or margarine, cut into pieces
  • 3 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Betty Crocker Creamy Chocolate Icing
  • 1 pint organic raspberries

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup chocolate chips and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining chocolate chips. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars. Spread a layer of icing on squares and top with 6 raspberries each. Serve on plate with a few extra berries. Taste, devour!


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