I´m trying to rid my refrigerator of bit and pieces. There are days when I cook so much that there really is no time or stomach to eat it all. After a couple of days it gets boring, and there´s a new contingent of freshly made food. So I started by making this soup for me and my mother who had come to lunch. If you have some broccoli and spinach please make it. It´s good. Great actually. My only variation was adding a cooked potato, a leftover from this recipe, and broth instead of water. Poking around a little bit more I found some raspberry jam that had started to crystallize. So I set out to make the raspberry brownies that I had bookmarked so long ago. Besides the original book, the recipe then appeared in this book; I already told you here and here how much I love those books. So it was definitely worth trying.
The amount of raspberry jam is rather small, so there´s a lot of wondering what the fuss is all about. Let me tell you. They´re incredible. Moist, rich, with an undetectable sweetness that is hard to point. A berry aftertaste that hits you and lingers for a while. Beating the eggs and sugar for so long gives them the crackliest crust. They are said to be legendary in the area; that customers get cranky if they are discontinued. They have a point. I´d rather have them plain, but the icing sends them up a notch. I omitted the powdered sugar at the last minute. I was mixing the rest of the ingredients and it made sense to skip it. Too sweet for my taste; I don´t like cupcakes much (unheard of I know) because of the sweet icing.
They can also be made with fresh raspberries, as the author explains. Just omit jam and walnuts and press fresh raspberries, fully immersing them, on top of the batter after pouring it into the pan. If I try them with fresh berries I wouldn´t omit the walnuts.
RASPBERRY WALNUT BROWNIES
For the icing: When the brownies are completely cool, melt the chocolate in the top of a double boiler over barely simmering water. Let cool.