Fudge Bottom Brownies
- 1 cup all-purpose flour
- 1 cup Domino® Granulated Sugar
- 1/2 cup cocoa powder, unsweetened, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecans, chopped
- 1 cup water
- 3/4 cup Domino® Light Brown Sugar
- 2 small (6 oz.) pkgs. fresh raspberries, divided
- 2 tablespoons Domino® Granulated Sugar
- 1 milk chocolate bar, for shaving
- 1/2 cup chocolate melting candies, for hearts
- whipped cream
Preheat oven to 350°F. Prepare lightly greased 8-inch square baking pan.
In large bowl, whisk together flour, sugar, 1/4 cup unsweetened cocoa powder, baking powder and salt. Pour in cooled melted butter, eggs and vanilla. Blend well; stir in nuts. Spread mixture into prepared pan; set aside. (Note: mixture will be thicker than a regular brownie recipe.)
In medium microwave-safe bowl, pour in water and microwave on HIGH for 3 minutes, or until boiling. Stir in brown sugar and remaining cocoa powder; blend until combined. Pour over batter.
Bake 40 to 45 minutes, or until brownie is firm. Cool for 15 to 20 minutes before serving.
Puree 1 1/2 packages of fresh raspberries with sugar in a food processor or blender, until smooth. Puddle raspberry puree over bottom of serving plate and sprinkle edges of plate with chocolate shavings.
To prepare chocolate hearts, heat chocolate melting candies in your microwave oven at 20-second intervals, stirring between intervals, until smooth. Spoon melted chocolate into small freezer bag and snip one corner to create a "pastry tube." Pipe heart shapes onto waxed paper; allow to cool until hard.
Arrange a generous piece of warm brownie in center of puree; top with large dollop of whipped cream. Use additional fresh raspberries as garnish. Arrange chocolate hearts in whipped cream; serve immediately.