Sometimes I feel sorry for chickens. All day they just lay eggs and eat grain. Maybe even sleep a bit…but mostly just lay eggs. I guess that’s just what they’re meant to do! That and run around squawking.
I also feel that many things are ridiculous. Wearing shorts in the winter time, not liking tea and using 8 eggs for a cupcake recipe that only yields 12 cupcakes. Like what? My aunt has six children. Her policy back in the day was to only use two eggs max for a birthday cake. I understand this.
The other day I was looking for a brownie recipe. All I could find were recipes using 3,4,5 and even 6 eggs. It’s only an 8 by 8 inch pan! The poor chickens! You could say I’m kind of a chicken activist. Except I don’t hold up any signage or storm the egg farm gates. By mistake I learned all about the sad lives of a factory farm chicken. So therefore I only eat free range eggs. These are really easy to find in the farm town where I am, so that’s lucky. Anyways, back to the point.
Sometimes I think things are just meant to be together. Like Robin Hood and Maid Marian, Jack and his Box, and raspberries and chocolate. Especially the last one. But in all seriousness, why use half a dozen eggs for a recipe that only yields a dozen brownies? Sure it makes the brownies more fudge like and gooey, but I think that many eggs is a wee bit silly.
Being me, I decided to just make my own recipe with only 2 eggs! So here it is, my 2 egg brownie recipe with raspberries that tastes heavenly. Without a lot of effort from clucky.
Chocolate Raspberry Brownies
- 1/2 cup butter
- 1/2 cup chocolate chips
- 1 tsp vanilla
- 1/2 cup flour
- 1/4 tsp baking powder
- 1/2 cup sugar
- 2 eggs
- 1/4 cup cocoa
- 1/4 tsp salt
- 1 cup fresh or frozen raspberries
Preheat oven to 350 degrees Farenheit
Grease and flour an 8 by 8 inch pan
Place butter and chocolate chips in a heatproof bowl and place over a small pot of simmering water to melt completely.
In a small bowl, mix together flour, baking powder, cocoa and salt.
In a large bowl beat eggs, sugar and vanilla together. Add melted chocolate and butter mixture to this mixture and mix well.
In 3 additions, add flour mixture to to egg mixture until well blended
Carefully fold in raspberries.
Bake for 20-25 minutes until a toothpick inserted comes out clean. (If using frozen raspberries like I did, you’ll need to bake for a few minutes longer if needed)
Cool on a wire rack, dust with icing sugar and enjoy!