Double Chocolate Brownies with Raspberry Compote
These are thick, fudgy brownies, topped with light whipped topping, chocolate ganache, and a raspberry compote.
Ingredients
Double chocolate brownies
- 12 ounces dark chocolate chips or chunks
- 1/4 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 cup flour
- 2 Tbs baking cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup milk chocolate chips
Raspberry compote
- 1 pint raspberries
- 1/4 cup sugar adjust to desired sweetness
- 1 Tbs lemon juice
- 1/2 tsp cornstarch
Whipped topping
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping 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