These brownies are a dark, dense, and gooey treat. Any semi-sweet chocolate chips will do for the chocolate chunks, but it's really worth using high-quality chocolate because it'll add so much to the flavor. Theo Chocolate's Madagascar or Costa Rica bars are my favorite for this.
You can make this recipe without the raspberry jam for plain chocolate brownies. You can also add any type of jam that strikes your fancy -- homemade blackberry jam is one of my favorite variations. - Syronai —beyondcelery
Test Kitchen Notes
Syronai's Raspberry Brownies are a gift for the gluten-free, and a pleasure for anyone. They have the moist, fudgy texture that we love without being heavy -- surprising since there is no leavening in the recipe, but she is experienced and practiced at putting together the right chemistry of the flours. Due to one of those unfortunate kitchen disasters, my glass pan is no longer, so I added 25 degrees to the oven temperature to adjust for the metal pan. I used the brown rice flour, but plan to try the other options as well. (Later, too, maybe cherries instead of the jam?) The simple procedure, wet + dry + topping, makes this a quickie for the organized baker, and no problem for the rest of us. They could be made without the bonus chocolate and without the jam, but why deprive yourself? - susan g —susan g
1 9x9-inch pan, about 12
(30g) brown rice, sorghum, or amaranth flour
(40g) sweet rice flour
(15g) tapioca starch
(45g) Dutch process baking cocoa
(185g) vanilla or plain white sugar
chopped Theo chocolate bar or about 1/2 cup semi-sweet chocolate chips
seedless raspberry jam (homemade if possible)
Preheat oven to 350 degrees Fahrenheit. Grease a glass pan (8x8 or 9x9 inch).
In a medium bowl, sift together flours, starch, baking cocoa, and sugar. Blend until all the baking cocoa is incorporated and the mixture appears uniform. You may need to break up a few baking cocoa lumps. Add the chopped chocolate and set aside.
In a separate bowl or 2-cup measuring cup, combine oil, molasses, eggs, and vanilla extract. Beat until well-mixed and set aside.
In a small dish, mix together raspberry jam with the warm water until the jam is slightly runny. Set aside.
Combine the egg mixture with the dry ingredients, stirring until all dry pockets are gone and batter is very gooey. Add 2-3 teaspoons of raspberry sauce to the batter and mix in well.
Pour batter into greased glass pan. Spread with the back of your spoon until even.
Take remaining raspberry sauce and dribble onto the top of the batter, making 3-4 rows evenly spaced across the surface. Run a butter knife down the center of each raspberry row, poking it down into the batter. Then use the knife to draw lines across the raspberry rows at least four or five times, making a wave-like pattern.
Bake 35-40 minutes, or until brownies just begin to pull away from the edge of the pan and look solid. Allow to cool at least 15 minutes before cutting. Cut the whole pan into squares before chilling or the chocolate chunks sometimes make that difficult later.