“Abandoned on a desert island, what would your desire be? Mine is hot buttered toast and chocolate-raspberry brownies made by Claire, our family’s longtime chef.” — India Hicks
Chocolate Brownies with Fresh Raspberries
- 10 tbsp. (140 g) unsalted butter, softened
- 1 cup (200 g) chopped dark chocolate
- 1 cup (225 g) granulated sugar
- 2 tsp. vanilla extract
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ⅔ cup (85 g) all-purpose flour
- 1½ cups (187 g) fresh raspberries
1 | Preheat oven to 350°F (180°C). Line an 8-inch square tin with silicone or parchment paper.
2 | In a double boiler or a bowl set over a pan of simmering water, melt the butter and the chocolate together. Remove pan or bowl from the heat and let cool slightly.
3 | Whisk the sugar, vanilla extract, and a pinch of salt into the chocolate mixture. It will seem a bit grainy, and that’s OK. Then whisk in the eggs and egg yolk until well mixed.
4 | Sift in the flour and mix for about a minute until batter is thick and smooth. Then fold in the fresh raspberries and pour the batter into the prepared tin.
5 | Bake for 35 to 45 minutes, or until a knife inserted in the middle comes out with only moist crumbs clinging to it.
6 | Remove the brownies from the oven and place a damp tea towel over the tin to keep the top from becoming crispy. (If you like a crispy top, leave the towel off.) Allow brownies to cool completely and then cut into squares.
Text excerpted from An Entertaining Story by India Hicks with lifestyle photography by India Hicks and Brittan Goetz and food photography by David Loftus (Rizzoli New York, 2020)