These are my attempt at the most delicious brownies I’ve ever had! The original brownie was from Jamie’s Italian. Usually when we go out for dinner, I like to try something different, but every time we went there I would get this brownie for dessert. It’s been a long time since I had them, but I think this version comes pretty close. As if a brownie isn’t good enough on it’s own, chuck in some raspberries and Amaretti biscuits with their almond flavoured crunch and you have the perfect brownie my friends!
The brownie base is adapted from this recipe on Sally’s Baking Addiction. If you haven’t come across Sally’s site before, then grab a cuppa before you head on over…and cover your keyboard to protect it from drool.
Raspberry Amaretti Crush Brownies
makes about 16 pieces
125g (1/2 C) butter
200g (8 ounces) coarsely chopped dark chocolate (you can also use milk chocolate)
150g (3/4 C) sugar
50g (1/4 C) packed light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
80g (1/2 C + 2 tbsp) plain flour
2 tbsp cocoa powder
1/4 teaspoon salt
100g (1/2 C) dark chocolate chips
110g (1 C) raspberries (I used frozen ones)
100g (1 C) Amaretti biscuits, roughly chopped
Put the butter and chocolate into a saucepan and melt together over low heat, stirring as it melts. Remove from the heat, pour into a large mixing bowl, and leave to cool for 10 minutes.
Move the oven rack to the bottom third of the oven and preheat to 180°C (350°F). Butter and line the base and sides of a 7 x 11″ baking pan.
Whisk the sugar and brown sugar into the cooled chocolate/butter mixture. Then whisk in the vanilla and the eggs, one at a time (if you’ve doubled the recipe, you can add the eggs two at a time). Using a spatula, fold in the flour, cocoa and salt. Finally, fold in the chocolate chips.
Pour batter into the prepared baking pan and spread out evenly. Sprinkle the raspberries on top and poke them down into the batter. Then sprinkle the Amaretti pieces on top and gently push them down to stick them to the mixture.
Bake for 50 – 60 minutes or until the brownies begin to pull away from the edges of the pan. Use a toothpick to check if they are ready. It should come out with a few crumbs stuck to it. Every oven is different, so go with your gut and keep checking them every now and then.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, remove from the tin and cut into pieces.
These raspberry brownies are super fudgy, so as hard as it is, try your best to let them cool before cutting them. It makes them much easier to cut. I usually make them the night before I want them and chill the whole slab in the fridge then cut when I’m ready to serve.
The brownies will keep an airtight container in the fridge for 1 – 2 weeks. They will also freeze well for up to 2 months. The recipe can easily be doubled, just bake in two pans. If you don’t have two slice pans, an 8 x 8″ square tin will also work.