I had a stressful weekend, so after work on Monday, I decided to bake something. Brownies in particular. And then I decided to be adventurous and try it sans recipe, and with as few dishes as possible.
I like to make something fancier than plain old chocolate brownies, and looking through my kitchen, I found both raspbery jam and espresso powder. I was not so sure about this combo until I thought back to one summer that I spent commuting back and forth from home (Tennessee) to college (Pennsylvania) 3 or 4 times, - Starbucks raspberry mocha Frappuccinos (with extra espresso) were the thing that got me through those 7 hour solo drives that summer. So it's obviously a winning combo, with an added dose of nostalgia! (I was disappointed that the espresso flavor disappeared during the baking process - I might try again someday and try to get the raspberry mocha to come through a little more strongly.)
One Pot Raspberry Mocha Brownies
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup flour
- 1/2 cup cocoa powder
- 4 teaspoons espresso powder (or more for a stronger mocha taste)
- 1/4 cup raspberry jam
- Preheat oven to 350°. (Unfortunately my oven and/or thermometer was being wonky and said it was at 200° for most of the baking process until suddenly leaping to 400°, so I have no idea at what temperate mine actually baked... but I tried 350°.) Line a 9"x9" square baking dish with foil (easy peasy cleanup) and spray foil with nonstop cooking spray.
- Melt butter in a medium saucepan over medium-low heat, stirring occasionally. Once it is entirely melted, remove from heat and stir in sugar until combined. Add vanilla.
- Stir until cooler (you don't want the eggs to scramble), then add eggs one at a time, mixing well.
- Mix in remaining ingredients until combined. Pour into prepared pan.
- Warm the jam in the microwave for 30 seconds, or until runny but not boiling.
- Drizzle jam over brownie batter and drag a knife through in zigzags.
- Bake for about 40 minutes (sorry - this time is a total guess since I was trying to figure out my crazy oven and paid more attention to what they looked like than timing) - these are done when the top doesn't jiggle and a toothpick in the center comes out mostly clean (they should still be a little fudgy).
- Let cool for a couple of minutes in the pan, then pull the foil out and let the brownies rest on the foil. When mostly cool, cut and serve immediately.