I’m making up the annual holiday treats platter for our local post office, right now. I put together a selection of treats for these hard-working souls every year, because, well, between MJ and me, we can be pretty trying. No, really. Stop laughing.
Anyway, the centerpiece of the platter is the Framboise Brownie. These brownies are rich and moist, with just a hint of raspberry. In past years, the secret ingredient was always Bonny Doon Vineyard’s Framboise raspberry wine. Indeed, I found the recipe on their website. Can you imagine? Rich, dark chocolate, paired with lush, sweet undertone of raspberry? In a brownie? Mmm….
The Framboise became more difficult to find, so I stocked up whenever I saw it. A couple of months ago, I found out that Bonny Doon stopped making Framboise. Oh, no! Whatever was I going to do?!? How was I going to make my signature holiday sweet?!? Ack! Twitter to the rescue. Seriously. One day I discovered that Bonny Doon is on Twitter. So, I “followed” them and asked, “What happened to Framboise? How am I going to make my holiday brownies, this year?” And they answered me! Probably sensed my desperation.
A few years ago, several alumni of Bonny Doon moved to Oregon and started up their own vineyard, concentrating primarily on Rieslings. They called themselves Pacific Rim Winemakers. Pacific Rim (who I wish would hook up on Twitter, hint hint!) is making my beloved Framboise. Yay! I bought six bottles, because, you know, shipping was free. Well, wouldn’t you?
By the way, the Pacific Rim Framboise is delightful on its own, but seeing as most of our bar winds up in our food, rather than in our glasses, these days (bourbon & Grand Marnier in the sweet potatoes, amaretto in the cranberry sauce, etc.), it’s not unnatural to find wine in the brownies, around here.
Framboise Brownies
(adapted with permission of Bonny Doon Vineyard)
6 oz. semi-sweet chocolate
1/4 cup Pacific Rim Framboise Wine
8 oz. (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs, lightly beaten
3/4 cup sugar
pinch of salt
1/2 cup unbleached all-purpose flour
Preheat oven to 350º F. Butter and flour an 8 inch square baking pan. Set it aside.
Melt the chocolate in a small heavy sauce pan over low heat, stirring constantly. Add the Framboise and stir well. Remove from the heat and add the butter. Beat until smooth. Stir in the vanilla and the eggs; mix thoroughly. Add flour, sugar and salt and mix until smooth. Pour the batter into the prepared pan and bake just until cooked, approximately 30 minutes. Allow to cool completely in the pan. Cut into squares and transfer to a serving plate.
*Notes:
Rather than buttering and flouring my pan, I line the pan with non-stick aluminum foil. When it comes out of the oven, wait about 5 minutes and you can lift the entire thing out of the pan by the foil lining, and allow it to cool on a rack.
Ready for your bonus, now? Are you sure? It’s… Cookies! Are you surprised?
I’m participating in Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl. For the purpose, I’ve adapted my favorite Framboise Brownies into Framboise Brownie Cookies!
For the Framboise Brownie Cookies:
Preheat the oven to 350º. Prepare cookie sheets by lining them with parchment paper or silicone baking mats.
Mix up the brownie batter, above, allow to stand for about 30 minutes, and give it another good stir, by hand. The batter will have thickened. Drop by measuring spoon teaspoonfuls about 1-1/2″ apart onto the cookie sheets (they will spread), and bake for 12 minutes. Allow to cool completely on the cookie sheets before removing, using a thin metal spatula.
A ballot will be posted on Gourmet Girl Magazine’s site on December 22nd, so you can vote for your favorite cookies. Of course, I hope you’ll vote for mine. ->Blush!<- I’ll let you know when the ballot goes up.
Oh, and just so you know, I have received no consideration or compensation in any form from either Bonny Doon Vineyard or Pacific Rim Winemakers. Bonny Doon gave me permission to re-post their recipe, and Pacific Rim has no clue that I’m even mentioning them. Although I’m going to tell them. Really. E-mail’s going out as we speak. As it were.
And yes, I am going to finish up The 12 Days of Cookies! Coming soon! I swear!
Your brownie n cookies look fantastic. Love the idea of adding framboise. 🙂
Ooh, yum! I love chocolate and raspberry together, and brownies are my favorite. I think I need to go find some of this framboise! Like you, most of my alcohol purchases are for baking (or occasionally cooking). In fact, I think I need to restock the rum because I almost finished it flambeing fruit for something a few weeks ago…
Ok why did you make me look at these? Oh so good. I think I am gaining weight just looking at all these amazing cookies. Holday's damn thee!
Oh, nice! So glad you found a supply, too. Raspberry and chocolate are so great together! And these are both perfect for anytime!
There was a guy at work today who made biscotti today at a carry in very similar that was awesome. Now you have me thinking I need to do something like this.