Raspberry Port Brownies

Ahhhh... The Raspberry Port Brownie Recipe! Quite Tasty and Luxurious! It definitely needs your input and some adjustments. The batter has been turning out a little runny, like cake batter. When it is that runny, it needs too much time in the oven too bake which ends up still being a little gooey in the center and the sides burn. I have edited the recipe to add more flour, take out some sugar, and exchange some of the puree for more port; due to suggestions from the Tasting Party. Try it and let me know. Even with its little hiccups, it is still quite sinful!

Raspberry Port Brownies

Yield: Serves 16 brownies

Ingredients

• ¾ cup butter (1 ½ sticks)
• 4 oz. dark chocolate, finely chopped
• 3 eggs
• 1 ½ cups sugar
• ¼ cup raspberry puree
• 1/3 cup tawny port
• 1 cups flour
• ¼ teaspoon salt
• 1 cup chocolate chips

Preparation

Set oven to bake and preheat to 350°F. Grease 8” square pan, flour greased pan to limit batter from sticking.

Melt butter and chocolate over medium heat in medium saucepan. Remove from heat when melted.

In medium sized bowl, whisk together eggs, sugar, raspberry puree and port. Add melted butter and chocolate and whisk together.

Combine flour, salt and chocolate chips into small bowl and stir together. Add to wet ingredients and stir in. Transfer batter to greased/floured pan.

Bake at 350°F for 1 hour and 15 minutes or until knife comes out smooth.