Clockwise from top: Mary Louise Butters’ Walnut Brownie, Pecan Blondie and Brownie/Blondie
IMAGE: Sarah Kerver
1/2 cup butter 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup flour 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1/4 teaspoon salt 1 ounce unsweetened chocolate, melted and cooled 2 ounces white chocolate, broken into small chunks
Preheat oven to 325 degrees. Cream butter in large mixing bowl until fluffy. Beat in sugar and vanilla until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in flour, cocoa, baking powder and salt. Blend in melted chocolate. By hand, fold in white chocolate. Pour into well-buttered and floured 8-inch square baking pan. Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Serve with Raspberry Chocolate Sauce, and, if desired, ice cream and whipped cream. Garnish with raspberries and mint.
Raspberry Chocolate Sauce
6 ounces milk chocolate with raspberry liquid filling, broken into pieces 3 tablespoons whipping cream 2 tablespoons honey 1 cup sour cream 2 tablespoons raspberry schnapps
Combine chocolate, whipping cream and honey in medium saucepan. Heat over low setting, stirring constantly, until chocolate melts. Remove from heat and allow to cool slightly. Gently fold in sour cream and schnapps.
Servings: 9. Serving size: 1 brownie with sauce. Per serving: 461 calories, 5.7 g protein, 24.8 g fat, 51.1 g carbohydrates, 1.8 g dietary fiber, 184 mg sodium, 42.6 g sugars, 90 mg cholesterol