Double Chocolate Brownies with Raspberry Compote
These are thick, fudgy brownies, topped with light whipped topping, chocolate ganache, and a raspberry compote.
Servings: 16 brownies
Calories: 273kcal
Ingredients
Double chocolate brownies
- 12 ounces Dark chocolate chips or chunks
- 1/4 cup Salted butter
- 3/4 cup Granulated sugar
- 2 Large eggs
- 1 cup All-purpose flour
- 2 Tbs Baking cocoa powder
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Milk chocolate chips
Raspberry compote
- 1 pint Raspberries
- 1/4 cup Granulated sugar adjust to desired sweetness
- 1 Tbs Lemon juice
- 1/2 tsp Cornstarch
Whipped topping
Chocolate Ganache
- 1 cup Semisweet chocolate chips
- 1/2 cup Heavy cream
Instructions
- Preheat oven to 350
- In a microwave safe bowl, melt butter and chocolate chips in 30 second intervals, stirring between each
- Once melted, add sugar, eggs, flour, cocoa powder, and salt.
- Mix until combined
- Fold in vanilla and chocolate chips
- Pour into greased 8 x 8 glass baking dish
- Bake 25-30 minutes
- Remove from oven and let cool completely
Ganache
- Melt chocolate, and str in heavy whipping cream
Raspberry Compote
- While brownies are baking, combine raspberries, sugar, and lemon juice in a heavy saucepan, and bring to slow boil, turn down and let simmer 10 minutes. When raspberries start to fall apart, stir in corn starch and let thicken.
- Remove from heat and let cool for 15 minutes
- Top cooled brownies with whipped topping
- Pour ganache over whipped topping topped brownies
- Let cool
- Cut into squares
- Top with Raspberry Compote and serve
- Enjoy
Nutrition
Calories: 273kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 115mg | Potassium: 134mg | Fiber: 3g | Sugar: 25g | Vitamin A: 268IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg