Recipe for cooking raspberry brownie cobbler

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Raspberry Brownie Cobbler

2 1/2 oz. bittersweet (not unsweetened) chocolate
1/2 c. (1 stick) unsalted butter, cut into several pieces
1/2 c. walnuts
Nonstick cooking spray
2 c. fresh raspberries
1 c. sugar
2 lrg. eggs
1/2 tsp. vanilla extract or flavoring
7 Tbsp. all-purpose flour
1/4 tsp. salt
1 pt. vanilla ice cream, softened slightly, optional

Preheat oven to 350 degrees F.

Put 2 in.es of water in saucepan or bottom of double boiler; bring to a slight simmer.

Combine chocolate and butter in stainless steel bowl; place on top of simmering water, making sure water doesn\t touch bowl.

Heat, whisking occasionally, until chocolate and butter are completely melted.

While chocolate is melting, coarsely chop nuts.

Spray 8-inch square baking dish with cooking spray. Scatter berries across bottom of dish.

Whisk together sugar, eggs and vanilla extract or flavoring in bowl. Whisk in melted chocolate. Stir in flour, nuts and salt. Pour batter over berries; smooth with spatula. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 min.. Let stand 15 min..

Serve with ice cream.

Makes approximately 6 to 8 servings.