Cocolico Raspberry Chocolate Brownies

This recipe is my deepest darkest brownie recipe with a simple and tasty twist… or should I say swirl?

Makes one 8″ square pan or 16 brownies

All ingredients need to be at room temperature.

  • 1/2 cup butter, unsalted
  • 1 1/2 cups organic evaporated cane syrup
  • 4 large free range organic eggs
  • 1/2 cup Anita’s Organic All-purpose flour
  • 1/4 cup Valrhona cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 8 oz Valrhona Caraiibe 66% dark chocolate, or other high quality dark chocolate, melted and still warm (45C/113F)
  • 1/2 cup Cocolico Organic Raspberry and Dark Chocolate sauce

Spray your pan with baking oil spray (PAM) and line with parchment paper.

Sift together the flour, cocoa and salt.

In the bowl of a stand mixer, stir together the soft butter and sugar on the lowest speed for about 3 minutes. Add the eggs one at a time, increase the speed to 2 or 3. Be careful not to incorporate any air as this is secret #1 to fudgy brownies. Stir in the warm melted chocolate. Scrape the bowl and turn the machine on medium for 15 seconds or so. Now add the vanilla extract.

Spoon in the dry mixture on low speed. Scrape the bowl and beater and mix again for a few seconds.

Scrape your brownie batter into your prepared pan and smooth with an offset spatula. Spoon the Cocolico Organic Raspberry and Dark Chocolate Sauce all over the batter. Now for the fun part. Take a knife and swirl the sauce into the batter. Make this as pretty as you can. The more swirls, the better!

Secret #2 to fudgy brownies: the batter has to rest for a full hour before you bake it. Seriously, this makes all the difference. Why? Because, that’s why.

Preheat the oven to 170C/325F. Bake the brownies for 30-35 minutes. Bake until a cake tester inserted in the centre comes out with only a few moist crumbs attached. Transfer to a wire rack to cool completly.

Run a knife around the edges of the pan and use the parchment to lift the brownies out of the pan and onto a cutting board. Cut into 2″ squares. Best eaten with friends and a glass of port.

Enjoy!

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