Are you a cake brownie or a fudgy brownie person? For me, the fudgier, the better. Today, #SundaySupper welcomes back Katie Workman, author of The Mom 100 for the third and last time. With it being the middle of August, our menu is based on quick and simple back-to-school recipes (or what to make after a long day of work recipes). Being the baker that I am, I just had to try Katie’s fudgy brownies. However, it seems that I’ve been on a “I don’t want to follow the recipe exactly” kick. Actually, it’s more of a “I don’t want to follow the ingredient list” kick. You can’t go messing with the actual directions of a baking recipe too much. So these aren’t just fudgy brownies. They are One-Pot Raspberry Cocoa Fudgy Brownies. My secret weapons? Raspberry cocoa powder and raspberry chocolate chips.
For those of you not familiar with Katie Workman, her mission is to provide easy, kid-friendly, from-scratch delicious meals that get your kids involved in the kitchen. Although the concept is geared towards parents, the recipes apply to me because I work full-time and have little time and energy to make food during the week. In the case of these brownies, you make the batter in one pot on the stove, pour into a baking pan, and bake. I had a lot of fun getting to know Katie and her recipes. I’m still waiting to get my hands on this book (in the process of being mailed), so I can’t wait to officially dive in when it arrives.
These One-Pot Raspberry Cocoa Fudgy Brownies exceeded my expectations. To be honest, I was thinking they would be fudgy brownies with a hint of raspberry. Boy, was I wrong! These were RASPBERRY brownies. Like, in your face raspberry brownies. You can actually smell the raspberry! I’m pretty sure the secret ingredient in the raspberry cocoa powder is crack. I ate four myself, didn’t want to share, reluctantly did share, and one of my coworkers ate three of them in one day. He keeps bugging me to make them again.
I can’t tell you how much feedback I’ve gotten about the raspberry cocoa powder and the raspberry chocolate chips when I talked about them. In fact, I was hesitant in sharing this recipe since they are specialty ingredients. The raspberry cocoa came from a local Pittsburgh farm called Triple B Farms. The raspberry chocolate chips came from a local store here in south central PA called Windy Knoll Farm Market and Creamery. You may be able to order raspberry cocoa from Triple B Farms if you call and ask since they say they ship non-perishable items. I don’t remember if they had the chocolate chips, so you can ask about those too.
Sarah’s Homemade Raspberry Chocolate Chips (photograph used with permission)
Feeling ambitious? Sarah of What Smells So Good? knows how to make your own. Although Sarah doesn’t have the raspberry chocolate chip recipe on her blog, you can see how she made malted milk chocolate chips and bittersweet espresso chips. Same concept, different ingredients. She was kind enough to send me the recipe to share: To make raspberry chocolate chips, melt together 2 oz of good quality milk chocolate, 2 oz semisweet chocolate and 1 tsp shortening. Stir in 3-4 drops of concentrated raspberry candy flavouring and 1 tbsp of raspberry cocoa (or a tablespoon of Dutch processed regular cocoa) until smooth. Pipe into chips on a parchment lined sheet and let set. Store in the fridge or freezer.
Sarah’s Homemade Raspberry Cocoa Powder (photograph used with permission)
For the cocoa powder, Sarah says depending on how “strong” of a berry flavour you want, use between 2/3 and 3/4 cup frozen raspberries, thawed, to 1/2 cup of Dutch processed, unsweetened cocoa. Once your berries are thawed (don’t drain), press them through a sieve to remove the seeds and add the puree to the cocoa. Use a spatula to mix the berries and cocoa powder to a dry paste (if you use the larger amount of berries it will be like thick toothpaste). Now you have two options: Option 1 (suggested with the lower amount of berries): Spread the cocoa mixture out onto a parchment lined baking sheet and let dry 24 hours at room temperature. Sift before using. Option 2 (works best in humid climates and with larger amounts of berries): Preheat the oven to 250°F. Spread the paste as thin as you can on a parchment lined sheet and bake for 40-45 minutes, until dry to the touch. Turn off the oven and let sit inside for at least 1 hour. Sift before using. Sarah recommends frozen berries (you can freeze your own if you want) because when you thaw them, you get the juices out and they’re so soft that you don’t have to puree them. Just a note about the cocoa – Dutch processed cocoa is milder in flavour and allows the berry flavour to come through better. Regular cocoa will work in a pinch.
Isn’t Sarah a genius? I think every reader here should go say hi to Sarah and tell her she’s brilliant. Imagine what you could do with other fruit.
I don’t make brownies very often, but these Raspberry Cocoa Fudgy Brownies are on my to-make-again-soon list. In fact, some people may be getting these as Christmas presents. I bet you can mail them if it’s not too hot out. Even if you don’t have raspberry cocoa or raspberry chocolate chips, Katie’s fudgy brownies are still super fudgy and delicious. I still highly recommend this recipe to use with regular cocoa powder and chocolate chips.
#SundaySupper’s mission is to encourage families to share a meal together around the kitchen table once a week. As you’re waiting for your brownies to bake, check out the rest of the menu today for quick and simple back-to-school (or after work) recipes:
Easy Breakfast ideas:
- Hawaiian Scrambled Eggs Cupcakes & Kale Chips
- Scrambled Eggs with sausage and fresh herbs by Basic n Delicious
- Breakfast Wraps by Magnolia Days
- Scrambled Eggs with Herb Croutons Comfy Cuisine
- Scrambled Eggs for Preschoolers In the Kitchen with Audrey
- Chicken Caesar Salad Wrap by Meal Planning Magic
- California Chicken Wraps by Momma’s Meals
- Chicken, Hummus, and sautéed Vegetable Wraps by Hezzi-D’s Books and Cooks
- Grilled Roast Beef Wraps with Horseradish Mayo by Juanita’s Cocina
- Mesquite Turkey, Mango and Pepper Jack Wraps by Shockingly Delicious
- Hummus, Cucumber, Roasted Pepper and Carrot Lunchbox Wrap by Mama’s Blissful Bites
- California Wraps by Daily Dish Recipes
- Garlic Lemon Rosemary Roasted Chicken by Supper for a Steal
- Kebab Chicken & Grilled Veggie Wraps with Tahini Sauce by Sue’s Nutrition Buzz
- Fresh mozzarella Pasta Casserole by The Weekend Gourmet
- Choose Your Topping Grilled Pizza by In the Kitchen with KP
- Yum Yum Salmon Quesadillas by Family Foodie
- Chocolate Peanut Butter Squares by Girlichef
- Fudgy One-Pot Raspberry Cocoa Brownies by Chocolate Moosey
- Fudgy One-Pot Brownies by That Skinny Chick Can Bake
- Pear Choco Walnut Coffee Cake by Vintage Kitchen Notes
- Peach Clafoutis by The Messy Baker Blog
Katie also offers more great suggestions for Easy Back to School Recipes to cook with the kids on her blog post Gearing Up For Back-to-School.
We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman. Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
- Connect with Katie Workman, Author of The Mom 100 Cookbook:
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- Website: www.themom100.com
- Buy The Mom 100 Cookbook
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 ounces unsweetened chocolate
- 1/4 cup unsweetened raspberry cocoa powder
- 1 1/4 cup granulated sugar
- 1/4 teaspoon coarse sea salt
- 1 tsp vanilla extract
- 1 egg
- 3/4 cup flour
- 1/2 cup raspberry chocolate chips
- Preheat the oven to 350°F. Grease a 9×9 pan with cooking spray or lightly rub with butter.
- In a medium saucepan, melt together butter and chocolate until smooth. Remove from the heat and whisk in the cocoa powder, sugar, and salt. The batter will be really thick and granular – keep going. Blend in the vanilla then quickly beat in the egg. Whisk in the flour then stir in the chocolate chips. The batter will be super thick.
- Scrape the batter into the baking pan and smooth the top with a spatula. Bake 25-30 minutes or until the edges just begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 16 squares.
Source: Adapted from Katie Workman