Steve Hodge whips up these decadent and chewy brownies that are perfect for any day of the week.
YIELDS
6
TO
8
Ingredients
Brownies
3/4 cup (120 g) all-purpose flour
1/3 cup (40 g) Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (175 g) butter, room temperature
2 cups (400 g) granulated sugar
2 large eggs, room temperature
2 large egg yolks
6.7 oz (190 g) dark chocolate, chopped
6 oz (170 g) frozen raspberries, roughly chopped
Icing
1 cup (125 g) icing sugar
2 tablespoons (30 g) unsalted butter, room temperature
1 tablespoon (8 g) Dutch-process cocoa powder
3 tablespoons (45 ml) whole milk, hot
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.
Brownies
Sift the flour, cocoa powder and baking powder into a bowl, then add the salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the eggs and egg yolks. Cream on high speed until thoroughly combined, light and fluffy.
Reduce the mixer speed to low and slowly add the dry ingredients. Mix until fully incorporated. Fold in the chocolate and frozen raspberries using a spatula.
Pour the batter into the lined pan and bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean.
Icing
Combine the icing sugar, butter, cocoa powder, hot milk, and vanilla in the stand mixer fitted with the paddle attachment. Beat until the mixture becomes soft and creamy.
When the brownie mixture is cooked, spread the icing all over the top while it is still warm. Let cool completely, then cut into 24 squares. Enjoy!