Raspberry Brownies


​Ingredients for brownies

  • 2 sticks unsalted butter at room temperature, plus more for the pan

  • 10 oz semisweet chocolate chips

  • 4 large eggs 

  • 2 cups sugar

  • 1 tbsp vanilla extract

  • .5 cup Wild Roots Raspberry Vodka 

  • .5 cup unsweetened cocoa powder

  • .5 cup unsweetened cocoa powder

  • 1 tsp salt

  • 1 cup flour 

​Ingredients for ganache

  • 10 oz dark chocolate, finely chopped

  • .5 cup heavy cream

  • 2 tbsp Wild Roots Raspberry Vodka 

  • 1 ½ tbsp unsalted butter at room temperature


  • 1 cup fresh raspberries 

  • 1 cup toasted pecans

Directions for brownies

Step 1 

Preheat oven to 350 and lightly butter a 9x13 baking pan 

Step 2

Place butter and semisweet chocolate in a double broiler over medium heat, stir constantly to avoid burning. Once melted, set aside to cool. 

Step 3

In a separate bowl, combine eggs, sugar, vanilla, and vodka 


Step 4 

Mix cocoa powder into the chocolate. Stir egg mixture into chocolate and cocoa mixture to combine. Fold in salt and flour until just combined. 

Step 5 

Pour into the prepared baking pan. Bake for 35-45 minutes until brownies are set and slightly pulling away from pan.

Step 6

Remove from oven and let cool completely

Prepare Ganache 

Step 1 

Place dark chocolate into a small heat proof bowl and set aside

Step 2

Slowly heat cream and vodka in a small saucepan until it just begins to boil. pour over chocolate and let stand for about 30 seconds, whisk until chocolate is melted and mixture is blended.  Add butter and mix until smooth.

Step 3

Chill briefly until thickened, about 15 min

Step 4

Place apples into individual rectangles and bring corners of rectangles up to create a pouch for the apple slices. 

Step 5

Spread over cooled brownies and top with raspberries and pecans.