Ode to Foghorn

Good things come in twos.  When I think of brownies, I think of ice cream.  And when I think of chocolate, I can’t help but think of raspberry. Chocolate and raspberry – it’s a classic pair, isn’t it?  There’s something about combining the rich dark…

Ode to Foghorn

Good things come in twos.  When I think of brownies, I think of ice cream.  And when I think of chocolate, I can’t help but think of raspberry.

Chocolate and raspberry – it’s a classic pair, isn’t it?  There’s something about combining the rich dark flavors of chocolate with the sweet and tangy zing of raspberry that just pleases the palate.  Chocolate and raspberries reminds me of when my hubby and I were dating in Chicago; one of our favorite places to have dessert was at Ghirardelli off of Michigan Avenue, and we would always order The Foghorn.  The Foghorn Sundae is no longer offered at Ghirardelli, but it was a decadent combination of chocolate ice cream, dark chocolate fudge, and luscious raspberry sauce.  Little did we know that The Foghorn foreshadowed our move to Ghirardelli’s home of San Francisco after our engagement.

The flavors of The Foghorn also influenced our wedding cake.  We had a chocolate cake with a raspberry filling, but to be honest, I don’t even recall what our cake tasted like.  I think I had one bite of that cake, and that was for pictures.  Sigh.  What a shame.  I hope it was good, for our guests’ sake.

Tonight I made brownies that combine this nostalgic pairing.  Chocolate Raspberry Brownies are so simple to make and always remind me of the Foghorn Sundae.
Forget those boxed mixes, at least for now.  You can have this brownie whipped up in about the same time that it takes to add the wet ingredients to the dry mix!

To start, whisk cocoa powder, flour, sugar, baking powder and salt in a bowl. Incidentally, I did use Ghirardelli Unsweetened Cocoa, but you can use your favorite brand.  Just make sure it is good quality, ideally Dutch processed.  Then melt raspberry jam, butter and water in a saucepan into a steamy raspberry sauce.  Add this to your dry ingredients, mix in some eggs followed by chocolate chips, and it’s ready to pop into the oven!  The hard part is waiting for it to cool.

By the way, if you ever find yourself at a Ghiradelli Ice Cream and Chocolate Shop, you can actually still order The Foghorn, even if it has been retired from the menu.  If you describe it to them, chances are they can still make it for you!

Chocolate Raspberry Brownies {aka Foghorn Brownies}

Ingredients

Cooking spray
¾ cup all-purpose flour
1 cup sugar
¾ cup unsweetened cocoa
1 teaspoon baking powder
¾ teaspoon salt
⅓ cup raspberry jam
⅓ cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
⅓ cup (heaping) semisweet chocolate chips

Instructions

Preheat oven to 350°.

Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine raspberry jam, ⅓ cup water, and butter in a small saucepan; bring to a boil. Add jam mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired. Better yet, serve warm, a la mode, with warm raspberry sauce (I like to just melt some raspberry jam in the microwave and pour it on top)!

Comments

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    • Liren

      Hi Gitte, I do love chocolate and raspberries together – hope you love it!

      Reply
  1. Karen

    I just made these tonight and they came out delicious! What a great recipe! I went 100% and used Ghiradelli cocoa and Ghiradelli chocolate chips. Chocolate heaven.
    Love the blog. :)

    Reply
    • Liren

      Hi Karen! Thank you for dropping by. I’m so glad you made the brownies (and loved them!). Chocolate heaven is right…now I’m craving them again…

      Reply
    • Liren

      Hi Sook! They’re definitely moist, and I’m realizing that they’re best warm. While it’s on more of the cake-y end of the brownie spectrum, the moist fudgie-ness really comes out when warm!

      Reply
    • Liren

      They really do make a good pair – in all forms! Fresh raspberries…chocolate bars…chocolate frosting…raspberry mousse…

      Reply
    • Liren

      I feel for you…I can never give up chocolate for Lent. But perhaps you can have this on Easter day!

      Reply
  2. Berna Tuncay

    Ohhh!!! Looks delicious! I wish I could do it without the egg and egg white though for Ayda. Any suggestions? Replacements?

    Reply
    • Liren

      Would egg substitute work? If not, maybe try 1 banana or a half cup of applesauce and add a bit of baking soda. I’ve yet to try it, though! I would love for Ayda to enjoy it, too!

      Reply
    • Laurel

      I just saw a youtube video of vegan egg substitutes one of which was 1 Tbsp white vinegar with 1 tsp baking soda mixed well. There is also the Ener-G egg replacer you can buy, but I always use twice the amount called for. You can add plain old baking powder, too. The mashed fruit (1/4 C) works well for the moistness but you still need it to rise. If you are using applesauce, drain it. Another fruit to use would be pear; banana always imparts banana flavor. Of course, then you’d have your very own parfait. Good luck.

      Reply
      • Liren

        Hi Laurel, thanks so much for these ideas! It’s always hard to bake for eggless recipes for vegans or people with allergies! I will definitely try these tips.

      • Laurel

        I hope something works for the little girl. EVERYONE deserves a chocolate raspberry brownie! Seriously though, I’ve been trying to bake egg, dairy, soy and gluten free now for two years and really the vegans have egg replacers that work for everything. Another really good binder, which turns gelatinous, kind of like egg white, is to grind up either 1 Tbsp of chia seed or flax seed and whip with 3 Tbsp warm water and let sit for a bit. This stuff keeps in the fridge for up to two weeks so you can make a couple of cups. I do it in the blender and put it up in two “egg” or 1/2 C amounts. I refrigerate some and freeze some. As I said though, you still have to make up for the rise you’d get from the egg (which by the way I forget half the time and have the failures to prove). The only other tip I’ve got for you is that 1/4 C of mashed fruit or flax/chia is supposed to replace one egg. Good luck and bake some for me too, I’m out of raspberries.

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