Ingredients
2 3/4 cups fresh raspberries
1 Tbsp granulated sugar
1 cup whole milk
1/4 cup unsalted butter, melted
3 large eggs
1/2 cup packed dark brown sugar
1/3 cup all-purpose flour
2 Tbsp unsweetened cocoa powder
1/4 tsp salt
3 oz. bittersweet chocolate, coarsely chopped
Directions:
Preheat oven to 400 degrees F with rack in middle. Butter a 9x9 baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
No comments:
Post a Comment