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the baked brownie, spiced up

Chocolate Brownie with Raspberries

VANILLA BROWNIES




Darkly chocolate, richly vanilla

saucepan brownies;

moist and fudgy in the center,

chewy on the edges



Hands-on time: 20 minutes

Oven time: 30 – 40 minutes

Make 16 bars



• 1 cup sugar
• 5 inch length of vanilla bean
• 1/2 cup (1 stick) unsalted butter
• 3-1/2 - 4 ounces bittersweet or unsweetened chocolate, in pieces
• 1 tablespoon vanilla
• 2 eggs
• 1/2 teaspoon table salt
• 1 cup flour
• 1 cup chopped walnuts, preferably toasted (optional)
• Powdered sugar




Preheat the oven to 350F.




In a food processor, whiz the sugar and vanilla bean for several minutes until the vanilla is in tiny flecks.




Meanwhile, melt the butter over low heat in a large saucepan. Add the chocolate and stir until melted. Whisk in the vanilla and eggs, then the sugar mixture, salt, flour and nuts.




Transfer the batter to a well-greased 8x8 cake pan and smooth the surface. Bake for 30 – 40 minutes or until a knife inserted in the center comes out clean. Cool and cut into 16 squares. If desired, sprinkle with powdered sugar.