Raspberry Brownie Cobbler Recipe
Ingredients:
- 2 1/2 ounces bittersweet (not unsweetened) chocolate
- 1/2 cup (1 stick) unsalted butter, cut into several pieces
- 1/2 cup walnuts
- Nonstick cooking spray
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 7 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 pint vanilla ice cream, softened slightly, optional
Directions:
- Preheat oven to 350 degrees F.
- Put 2 inches of water in saucepan or bottom of double boiler; bring to a slight simmer.
- Combine chocolate and butter in stainless steel bowl; place on top of simmering water, making sure water doesn't touch bowl.
- Heat, whisking occasionally, until chocolate and butter are completely melted.
- While chocolate is melting, coarsely chop nuts.
- Spray 8-inch square baking dish with cooking spray. Scatter berries across bottom of dish.
- Whisk together sugar, eggs and vanilla extract in bowl. Whisk in melted chocolate. Stir in flour, nuts and salt. Pour batter over berries; smooth with spatula. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes. Let stand 15 minutes.
- Serve with ice cream.
- Makes 6 to 8 servings.