Dear baking world,
“Insert mandatory Super Bowl/Beating here even though it’s a few days late.” Well, I actually do have a mandatory comment, which is that even though this Super Bowl was really about the Seahawks and the Broncos, the Wisconsin Badgers really represented this year. Russell Wilson played at Wisconsin when I was a freshman and Montee Ball played for the Badgers through 2013. There was a lot of excited Badgers waiting to watch Russell do his thing, and I was one of them, even though I didn’t expect Seattle to absolutely sauté and gorge on the Broncos.
Anyways, I made these brownies for the Super Bowl. One of the things I’m learning as a college baking blogger is that doing creative things with things in your fridge is a necessity. I whipped these brownies up with the raspberries and dulce de leche that I had in my fridge and boy were they delicious. Nobody believed me that raspberry and dulce de leche make a fabulous combo (think caramel and raspberries) and these brownies proved them wrong/proved me right.
It was a basic brownie recipe, thanks to Glorious Treats. I had all of the ingredients (including the espresso powder). These took only about 15 minutes to whip up, 30 minutes to bake and 20 minutes to salivate over them while they cooled.
Enjoy this lovely recipe! The beautiful thing about baking is that each baker can give their products a touch of personality, which is exactly what I did with the raspberries and dulce.
Happy baking and On, Wisconsin!
- 4 eggs
- 1 1/4 cups unsweetened cocoa
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. espresso powder (optional)
- 1 Tbsp. vanilla extract
- a dash of cinnamon
- 2 sticks butter, melted
- 2 1/4 cups sugar
- 1 1/2 cups flour
- 1 1/2 cups chocolate chips
- 1/2 cup raspberries
- 1/2 cup dulce de leche (homemade or store bought)
- Preheat oven to 350 degrees.
- In a large bowl, mix together the eggs, unsweetened cocoa, salt, baking powder, espresso powder, vanilla extract and cinnamon.
- Melt the butter in the microwave or in the oven. Mix in the sugar to the melted butter. Let the butter cool for a minute.
- Add the butter mixture to the egg mixture and stir until fully incorporated.
- Add the flour, chocolate chips and stir until just incorporated.
- Pat into a 9 x 13 pan lined with parchment paper and sprayed.
- Heat the dulce de leche in the microwave and pour over the brownies. Place raspberries on the top as well (as many as desired.)
- Bake 30 minutes. Cool and enjoy!