How to Make Double Chocolate Brownies with Raspberry Reduction Sauce?

Double Chocolate Brownies with Raspberry Reduction Sauce
Double Chocolate Brownies with Raspberry Reduction Sauce

This is one of those desserts that you need to have in your arsenal. It is a simple recipe, but the raspberry sauce lends it sophistication worthy of the fanciest dinner party. I like to use fresh raspberries for the reduction sauce when they are in-season. I live in California, and can get them fresh, year round. I have used frozen and they work out fine as well.

Raspberry Reduction Sauce

4 1/4 cups fresh raspberry whole
1/4 cup granulated sugar
3 cups water

Heat the water on high, just until ready to boil. Add sugar and dissolve. Now add 3 cups of the berries, reserving 1 ¼ cups for garnish later, and reduce heat to medium. Heat until sauce has thickened to a syrupy consistency. Set aside, and once cooled, add the 1¼ cup of remaining raspberries.


3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chunks

In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla salt. Stir in chocolate chunks. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.


Serve 1 or two brownies per person. Drizzle raspberry sauce over the brownie and garnish each with two of the whole berries.

David Wilson

David's family family owns a large catering company in Las Vegas. He grew up in the food industry. He specializes in high end corporate functions. He worked through college cooking for his family business. He understands the importance of creating flavorful and exciting meals on any budget.

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