Raspberry Brownie Bars with White Chocolate and Almonds
Adapted from a Giada De Laurentiis recipe
In small bowl, whisk together dry ingredients
¾ cup plus 2 Tb Daonuts Cake, Cookie, Muffin flour
½ tsp baking powder
½ tsp salt
3 Tb unsweetened cocoa powder
1/3 cup boiling water
1 oz. unsweetened baking chocolate, chopped
2 Tb butter
1/3 cup oil
1 large egg
1 egg yolk
1 tsp vanilla extract
1 ¼ cups sugar, I like half org sugar & half coconut palm sugar
6 ounces bittersweet or semi-sweet chocolate, chunks or chips
½ cup good quality raspberry jam (I like St. Dalfour, its sugar free)
½ cup white chocolate chips, melted
¼ to ⅓ cup sliced almonds, raw or toasted
Kosher salt flakes
Preheat oven to 350°. Spray oil an 8x8” pan and line with parchment or foil that overhangs sides of pan for easy removal. Spray parchment with cooking spray. I use Trader Joe’s spray coconut oil.
Whisk together Daonuts CCM flour, salt and baking powder, set aside.
In a mixing bowl whisk cocoa powder and boiling water until combined.
Over a double boiler with low simmering water, melt butter and baking chocolate. Whisk into cocoa liquid. It will thicken.
Whisk in oil, then egg and egg yolk, then sugar or sugars. Then stir in flour mixture until just blended. Fold in chocolate chips/chunks.
Scrape batter into the prepared pan and spread evenly.
In small saucepan stir the raspberry jam constantly over low heat until pourable, about 1 minute. After spreading brownie batter into pan, spoon the jam over the top of the brownie batter in small dollops and gently spread as best you can. Then pull a knife through the jam into the brownie batter.
Bake for 30 to 35 minutes, checking to make sure brownies aren't browning too fast. If they do, cover with foil. Insert a toothpick into brownies about 1” from the edge of the pan to check for doneness with a few moist crumbs clinging to it. Do not overbake.
Melt white chocolate with double boiler until smooth.
Using a spatula, spread the still warm brownies with the melted white chocolate, then sprinkle with almonds and light shake of kosher salt.
Cool completely on a rack.