Raspberry Brownies with Sea Salt With fresh raspberries, semisweet chocolate and fine sea salt, these sweet and savory brownies are an instant hit. Sweet raspberries complement bitter chocolate in this well-balanced, delectable dessert. 12 Servings 45 minutesPrep Time 0 peopleloved this print Ingredients Directions Ingredients 1/4 cup Bertolli® Olive Oil Extra Light Taste 8 ounces bittersweet chocolate,, finely chopped 3/4 cup granulated sugar 2 large eggs 1 tsp. pure vanilla extract 1/4 cup all-purpose flour, 2 tsp. espresso powder 1/4 tsp. baking powder 1/4 tsp. fine sea salt 1 cup fresh raspberries 1/2 cup pecans (optional), coarsely chopped coarse or flaked sea salt for finishing Bertolli® Olive Oil Spray Extra Light Taste Directions Step 1: Place rack in the upper third of the oven and preheat the oven to 350°. Step 2: Line an 8â€ùx8â€ù pan with parchment paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove. Step 3: Spray the pan and paper with Bertolli® Extra Light Tasting Olive Oil Spray. Step 4: In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth. Step 5: Remove from the heat and stir in the sugar. Beat the eggs in one at a time. Step 6: Add the vanilla and beat until sugar is dissolved and mixture is smooth and glossy. Add the flour, espresso powder, baking powder and salt and whisk until the batter again becomes smooth and shiny. Step 7: Scrape the batter into the prepared brownie pan and sprinkle with raspberries, pecans (if using), and a small amount of flaked sea salt. Step 8: Place in the oven and bake for approximately 30 minutes, or until cooked through but still gooey. Step 9: Remove from the oven and allow to rest in the pan for 30 minutes before slicing. Enjoy with another sprinkling of sea salt! Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
