Back in the early seventies in Southampton we would visit Kathleen King’s family farm, where we would buy our fresh vegetables, eggs, and flowers and our favorite chocolate chip cookies that were baked by Kathleen when she was a young girl. Kathleen went on to open a bake shop, and my home was filled with guests who loved her sweets. We served them on the terrace and took them to the beach. I smile when I see Tate’s cookies--the brand name she now uses, in honor of her dad--in markets all over the country. Fresh batches of baked goods coming out of her ovens in Southampton still remind me of wonderful memories of her Dad’s farm and the glorious days of summers past.
- 6 tablespoons (¾ stick) salted butter
- ¾ cup almond flour or very finely ground almonds
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semisweet chocolate bits (about 12 ounces)
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 2 large eggs, lightly beaten
- 1 cup fresh raspberries
Preheat the oven to 350 degrees and use a little of the butter to grease a 10-inch square baking pan.
Mix the almond flour, baking soda, and salt together in a small bowl. Place the chocolate and vanilla in a large bowl.
In a saucepan, melt the remaining butter with the sugar and 2 tablespoons water. Bring to a simmer, pour over the chocolate in the bowl, and stir until the chocolate has melted. Add the eggs, beating well. Fold in the almond flour mixture, then fold in the raspberries. Spread in the baking pan.
Place in the oven and bake for about 30 minutes, until fairly firm on top and a cake tester does not come out perfectly clean. Remove from the oven and cool, then refrigerate before cutting.
Nutritional information is based on a serving size of 1 brownie.