QC and I rarely have desserts out, but last week it was included in our meal, so what’s a person to do? We had “pizookies” at BJ’s and I instantly thought: “You know, this could be even better if….”

I made my chocolate and raspberry brownie tart free standing, not in a tin. I also add raspberry Jammie bits to the batter, raspberry coulis and whole raspberries because, as you might guess, I like raspberries.

The amount of raspberry stood up to the otherwise overwhelming dominant chocolate. I also made the hot fudge, caramel sauce and coulis.

Chocolate And Raspberry Brownie Tart

INGREDIENTS
BROWNIES
• 2 large eggs
• ½ cup + 2 Tbl dark cocoa
• ½ tsp salt
• ½ tsp baking powder
• 1 tsp vanilla extract
• 1 cup + 2 Tbl sugar
• ½ cup unsalted butter, melted
• ½ cup + 2 Tbl AP flour
• ½ cup chocolate chips
• ½ cup jammy bits
• 1 ½ Tbl honey or seedless raspberry jam
• ½ Tbl water
CHOCOLATE GANACHE GLAZE
• ½ cup heavy cream
• 20 g (½ Tbl) light corn syrup
• 200 g (1⅓ c) semisweet or bittersweet chocolate, chopped
• ½ tablespoon vanilla extract

METHOD

1. Preheat the oven to 350°F. Lightly grease eight 4” tart rings and cover the bottom and outside with aluminum foil. (Spray the sides of the tart ring and foil on the bottom cooking spray.)
2. Crack the 2 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla until smooth.
3. Add the sugar and melted butter, stirring until smooth.
4. Add the flour, chips, and Jammy Bits, again stirring well. The batter will be very thick.
5. Spoon 90 g of batter to half fill each tart ring and smooth with a small offset spatula
6. Bake the brownies for 12-16 minutes, checking the temperature after 8 minutes. The brownies are done when a cake tester inserted into the center comes out clean (200 degrees,) or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look moist, but not uncooked. Do not over bake! Remove them from the oven.
7. Heat the honey or seedless raspberry jam with 1 Tbl of water and stir until smooth. Brush over the warm brownies. Set aside to cool for an hour or longer before topping with the ganache.
8. Loosen the brownies from the rings by running a knife around the brownie. Carefully peel the aluminum foil from the brownie and release the brownie from the ring.
9. To make the ganache, heat the cream and corn syrup until they begin to steam (60 sec in 1000W microwave.) Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Let cool for 15 minutes or so.
10. Spread ganache over the brownies while it’s still warm but has begun to thicken — reheat if it thickens too much as you work. Allow several hours for the ganache to set up fully. You may refrigerate the brownies to hasten the setting of the ganache.
11. Spread a tablespoon of raspberry sauce on the ganache, top with a scoop of ice cream and drizzle sauce(s) of your choice, i.e. hot fudge, raspberry, caramel or marshmallow. Garnish with fresh raspberries.

Hot Fudge

INGREDIENTS

• ⅔ c heavy cream
• 144 g (½ c) light corn syrup
• 70 g (⅓ c) light brown sugar – not packed
• ¼ c unsweetened natural cocoa powder
• ¼ tsp salt
• 170 g dark or bittersweet chocolate, finely chopped
• 2 Tbl unsalted butter
• 2 tsp vanilla extract
  METHOD

1. Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the
   chopped chocolate to a boil in a 1½-quart heavy saucepan over moderate heat,
   stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes,
   stirring frequently.
2. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth.
3. Cool slightly before serving.
4. Cooled sauce can be stored in a jar with a lid or in airtight container in the
   refrigerator for many weeks. Reheat sauce before using by placing the desired
   portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat
   on the stovetop

Caramel Sauce
INGREDIENTS
• 112 g (½ c) RT butter
• 106 g (½ c) light brown sugar
• dash salt
• 144g (½ c) light corn syrup
• 7 oz (½ can) sweetened condensed milk
• 1 tsp vanilla
METHOD

1. Melt the butter in 1½ quart or larger saucepan.
2. Add the brown sugar and salt and combine. Stir in the corn syrup, mix well.
3. Gradually add the sweetened condensed milk, stirring constantly. It can take 10-15 minutes to add the milk. Go very slowly!
4. Cook and stir over medium heat to 220°F for sauce viscosity.
5. Remove from heat, stir in vanilla.
6. Store in sealable container when cool

Seedless Raspberry Coulis

INGREDIENTS
• 480 g fresh washed and dried raspberries
• 200 g (1 c) caster sugar
• 60 g (1/4 c) cold water
• 2 Tbl lemon juice

METHOD

1. Add all ingredients to a 1 ½ quart saucepan
2. Cook while stirring and mashing over medium heat until it thickens (~220 F)
3. Strain the coulis through a fine mesh sieve.
4. Pour into an airtight container and cool before sealing