DARK CHOCOLATE AND RASPBERRY BROWNIE TARTS

This is an easy upgrade to fabulous: brownies with juicy raspberries tucked in, and baked in 4 1/2-inch round tart pans. In a pinch, you could use a muffintop pan; the total yield may be greater and the baking time may be shorter.

7 ounces bittersweet chocolate, chopped (64 to 72 percent)

4 tablespoons (½ stick)

unsalted butter

½ cup packed light brown sugar ¼ cup heavy cream

3 large eggs

¼ cup flour

8 ounces fresh raspberries,

rinsed and gently patted dry Lightly sweetened whipped cream, for serving

Preheat the oven to 300 degrees. Arrange four 41/2-inch tart pans on a rimmed baking sheet, greasing each one with cooking oil spray.

Combine the chocolate, butter, brown sugar and heavy cream in a medium saucepan over mediumlow heat, stirring until smooth. Remove from the heat.

Whisk together the eggs and flour in a mixing bowl, then add a third of the chocolate mixture, stirring to incorporate. Stir in the remaining chocolate mixture to create a uniform chocolate batter. Divide evenly among the tart pans, then gently push the raspberries in each portion of batter.

Bake (middle rack) for 25 to 35 minutes, depending on how fudgy you like your brownies. (Press gently with a finger; they should feel soft but set.) For cakier brownies, a toothpick inserted into the center should come out clean.

Remove from the tart pans; serve warm, with whipped cream for passing at the table. Serves 4.

Per serving: 610 calories, 9 g protein, 64 g carbohydrates, 41 g fat, 24 g saturated fat, 190 mg cholesterol, 60 mg sodium, 6 g dietary fiber, 43 g sugar

Adapted from “The New Classics: A Definitive Collection of Classics for Every Modern Cook,” from Donna Hay magazine (HarperCollins, 2014).

KOSANOVIC FOR THE WASHINGTON POST GORAN Dark Chocolate and Raspberry Brownie Tarts can be made in tart pans or a muffin-top pan.