Ingredients

Method

1. 1

   Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

2. 2

   In a large, microwave-safe bowl, combine the butter and chopped bittersweet chocolate. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.

3. 3

   Whisk the cocoa powder into the melted chocolate and butter mixture until fully incorporated.

4. 4

   In a separate large bowl, whisk together the eggs, dark brown sugar, and granulated sugar until well combined.

5. 5

   Slowly pour the slightly cooled chocolate mixture into the egg and sugar mixture, whisking continuously until smooth.

6. 6

   Stir in the vanilla extract and salt.

7. 7

   Gently fold in the all-purpose flour until just combined. Do not overmix.

8. 8

   Pour the brownie batter into the prepared baking pan and spread it evenly.

9. 9

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

10. 10

    Let the brownies cool completely in the pan before adding the raspberry cream topping.

11. 11

    In a small saucepan, combine the raspberries, lemon juice, lemon zest, and 1/4 cup of sugar. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened, about 10-15 minutes.

12. 12

    Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds and solids.

13. 13

    Stir the vanilla bean paste and raspberry artisan flavor into the strained raspberry purée. Set aside to cool.

14. 14

    In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5-10 minutes to bloom.

15. 15

    Once bloomed, microwave the gelatin for 5-10 seconds until it becomes liquid. Whisk the liquefied gelatin into the cooled raspberry purée.

16. 16

    In a large bowl, use a stand mixer or hand mixer to whip the heavy cream and 1/3 cup of sugar until stiff peaks form.

17. 17

    Gently fold the raspberry-gelatin mixture into the whipped cream until it's fully incorporated and has a uniform pink color.

18. 18

    Pour the raspberry cream over the completely cooled brownies and spread it into an even layer.

19. 19

    Refrigerate the brownies for at least 4 hours, or until the raspberry cream is firm and set.

20. 20

    Once set, use the parchment paper overhang to lift the brownies out of the pan. Slice into squares and serve.