Chocolate Raspberry Indulgence

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Oh, the story behind this one. We've all been there, hunting down recipes on Pinterest, scrolling endlessly until you find THE ONE. Well the other day I was craving a good batch of brownies, when I found a recipe by Karina at Cafe Delights. Now I've grown to trust her recipes, because I've made several and they ALWAYS come out... delightful.

I was so ready to try The BEST Cocoa Fudgy Brownies. Buuttt, I messed up. Here's how. I don't have any kind of small pan in my tiny kitchen, so I resorted to using a roasting pan. I figured, if I doubled the recipe and cut the time in half it would all work out. Ummmm.... Maybe I should have tripled the recipe...

The result, an unexpectedly thin, cakey, and delicious cocoa brownie. Definitely not what it was meant to be, but we flipped it into something extraordinary. This delicious slice of heaven is layered with rich cocoa brownie, whipped chocolate ganache, Dulce de Leche filled wafer cookies, and topped with tart raspberries. 

Mistakes happen, lets make this one together!

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Chocolate Raspberry Indulgance


  • Roasting Pan
  • Large Bowl
  • Medium Glass or Metal Bowl
  • Beater with Whisk


  • 2 Cups Heavy Cream
  • 2 Cups Semi-Sweet Chocolate Morsels

For the Brownies

  • 1 Cup Margarine
  • 2 Tbspn Vegetable Oil
  • 2 1/4 Cup White Granulated Sugar
  • 4 Large Eggs
  • 4 tspns Pure Vanilla Extract
  • 1 Cup Whole Wheat Flour
  • 1 Cup Unsweetened Cocoa Powder
  • 1/2 tspn Kosher Salt

For the Ganache

  • 1 1/2 Cups Frozen Raspberries
  • 18 Dulce de Leche Wafer Cookies


Total Time: 75 minutes

Servings: 6 servings.

  1. For the ganache, heat up 2 cups of heavy cream in microwave safe bowl for 2 - 3 minutes. Add warm chocolate chips to heavy cream and stir until smooth and creamy. Let the mixture cool in the fridge for about an hour.
  2. Follow the recipe at Cafe Delights to make a double batch of brownies on a roasting pan. This gives you an ultra thin and caky result when baked at 350ºF for 15 minutes.
  3. Let the brownies cool for about 30 minutes.
  4. Use 3 wafer cookies laid flat on the brownies to measure and cut into equal sizes.
  5. Take the heavy cream mixture out of the fridge, and beat with a whisk attachments until stiff peaks form.
  6. Now that all the components are ready, it's time to assemble. First a piece of brownie, use a piping bag or zip-top bag to add an even layer of ganache, then a layer of wafer cookies, another layer of ganache, brownie layer, and ganache. I like to top with frozen raspberries because once they defrost they have a syrup texture without the extra sugar or heating process. Also, they make a delicious snack on their own!

Use what you've got!

As always, I just want you to learn to use what you've got in the kitchen, get creative, and make something great. Don't feel like making brownies? Buy them pre made! Instead of making a bunch of layers, you could have a solid brownie base and top it with ganache. Don't like raspberries, use strawberries!

I encourage you to make something great out of what you've got and the effort and time your willing to give to your next cooking adventure!