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Fudgy Raspberry Brownies

Ingredients

Macaron Filling

  • 1 stick 4 oz unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 4 tablespoon heavy cream
  • 4 tablespoon unsweetened cocoa powder
  • 3/4 cup hot chocolate mix Swiss Miss
  • 2 teaspoon pure vanilla extract
  • 1 pinch salt

Topping

  • 1 cup semi sweet chocolate if you can get Hershey's Special Dark chocolate, absolutely use that
  • 1 tablespoon vegetable oil
  • freeze-dried raspberries totally optional

Raspberry Filling

  • Raspberry spread of your choice  my favorite brand is Polaner (it's fruit sweetened and SO GOOD)

Instructions

Macaron Shells

  • You can use any macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/ It's even better if you remove 25 grams of the almond flour and replace it with 25 grams of cocoa powder
  • Bake the shells and let them cool completely

Make the Filling

  • Beat the butter, powdered sugar, and heavy cream until combined
  • Add the cocoa powder, hot chocolate mix, vanilla extract, and pinch of salt then turn it up to high speed and beat until very fluffy.

Assemble the Macarons

  • Pipe the filling around the outer edge of a macaron shell
  • Add a little dollop of the raspberry spread on the inside and sandwich another macaron shell on top.
  • Refrigerate until the filling is semi firm

Make the Topping

  • Melt the semi-sweet chocolate
  • Add 1 tablespoon of the vegetable oil to the semi-sweet chocolate and stir until smooth

Topping the Macarons

  • Remove the macarons from the fridge and drizzle the tops with the melted chocolate (if you really want to make them special, top with some crushed freeze-dried raspberries)
  • Refrigerate until the topping is no longer melted
  • Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
  • When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes