1 box Kodiak Cakes’ Big Bear Brownies (or other favorite brownie)
2-3 cups fresh or frozen raspberries, separated
Heart-shaped baking molds, muffin tins or other individual sized baking pan
Prepare brownie batter as directed. Fold in 1 cup raspberries.
Spray baking molds or pans with cooking spray. Fill baking molds about 2/3 full. Bake at 350 degrees for 25-30 minutes, or until inserted toothpick comes out slightly moist. Cool completely before removing from pans.
1 cup heavy whipping cream
12 ounces milk or semi-sweet chocolate chips
Heat cream on low heat just until it starts to bubble. Remove from heat, and instantly add the chocolate chips. Wisk until thoroughly mixed. Sauce will thicken as it cools.
Drizzle ganache over brownies on individual plates. Top with remaining berries. Optional: serve with ice cream or top with whipped cream.
Makes about 12 individual brownies.
Always hand stir brownies
(Keeps from over-mixing, and reduces air in the batter which will result in a cake-like brownie. We want fudgey chewey, not cakey.)
Don’t over-beat the batter
(Activates the gluten in the wheat, which results in a tough brownie. We want melt-in- your-mouth texture, not tough!)
(Dries the brownie out – better to under-bake and let them set up. Brownies are done with an inserted toothpick comes out slightly moist.)
Use convection if you have it
(cooks faster, and crisps the outside while leaving the middle soft and a bit gooey – reduce baking time by 10-12 minutes.)
(will stick to individual sized pans, or will stick to knife, but if you want a hot gooey brownie, go for it)