Chocolate Raspberry Fool
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
Ingredients
Fudgy Brownies:
  • 4 tablespoons unsalted butter
  • 2 oz good-quality semisweet or bittersweet chocolate (if using chips, about ¼ cup plus 1 tablespoon)
  • ½ cup lightly packed light brown sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • 3 tablespoons all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 pinch sea salt
  • 1 pinch espresso powder (optional)
Raspberry Fool:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 cup red raspberries, pureed
Instructions
  1. For the brownies, preheat oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper and lightly spray the paper with nonstick cooking spray.
  2. Melt together the butter and chocolate in a microwave or double boiler; cool slightly. Stir in the brown sugar and vanilla, then beat in the egg until light and fluffy. Add the flour, cocoa powder, salt, and espresso powder and stir until just combined, being careful not to over-mix. Pour the batter into the prepared pan and bake until the brownies are set in the middle, about 20 to 30 minutes, rotating the pan once halfway through.
  3. Once completely cooled, crumble the brownies and place the crumbles in 1 large trifle bowl or 6 individual serving bowls.
  4. Whip the cream to soft peaks, then whip in the powdered sugar. Gently fold in the raspberries, leaving a few streaks of white, if possible.
  5. Spoon the cream/raspberry mixture onto the crumbled brownies and serve immediately.
Notes
Recipe for Fudgy Brownies inspired by and adapted from Rachel Shifter Thebault’s recipe for Fudgy Brownies in Sweet Chic, Ballantine Books, published October 2010.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/fudgy-brownies-chocolate-raspberry-fool-a-book-review/