vanilla fingertips / by Erin



it was always a hot day, that my mother would decide to go berry picking. she would invite me, a few times i went. mostly though i just remember her large baskets coming home filled to the top with the still warm raspberries, soft and ripe. her hard work, gone, as i shoved them in my mouth, staining my lips in minutes. my mother though, she would save her handfuls to place atop dessert, usually angel food cake, or chocolate ice cream.

so ode to mom, this one is, from across the ocean, british berries from kent covered in chocolatey goodness.














raspberry brownies
via
our kitchen
one hundred fifteen grams butter
one hundred fifty grams dark chocolate, in pieces
one cup sugar
half cup cocoa powder
one vanilla bean pod
one teaspoon instant coffee
three eggs, lightly beaten
one cup flour
one teaspoon baking powder
one cup fresh raspberries


preheat oven to 180C
melt chocolate and butter together, using double boiler. scrape out vanilla seeds and add into chocolate mixture. mix in sugar, cocoa, coffee and eggs, combine well. fold in flour and baking powder, and then fold in raspberris, mushing a few as you go.
pour into greased baking tin, and bake for twenty five to thirty minutes. your flat will smell amazing, and you will be licking your lips in anticipation. serve with vanilla ice cream, or just plain.