Fudgy Chocolate Raspberry Brownies
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This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 186 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 50 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit A | 7 |
| vit C | 2 |
| folate | 6 |
Extra chocolaty, these squares from Daphna Rabinovitch, our associate food and nutrition editor, don't even need icing. If you like, you can serve them with a scoop of vanilla ice cream, raspberry sauce and fresh raspberries for an elegant dessert.
Ingredients
- 1 cup packed fresh raspberries or frozen raspberries, thawed
- 4 oz unsweetened chocolate, chopped
- 1/2 cup unsalted butter, cubed
- 3 eggs
- 1-1/4 cups granulated sugar
- 1/2 tsp vanilla
- 3/4 cup all-purpose flour
- 1 tsp icing sugar
Preparation
Grease 9-inch (2.5 L) square metal cake pan; set aside.
In food processor or blender, pur?raspberries; pass through fine sieve to remove seeds. Set aside.
In separate bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool slightly.
In bowl, beat eggs with granulated sugar for about 5 minutes or until pale and thickened. On low speed, beat in vanilla and chocolate mixture; beat in raspberry pur? With wooden spoon, stir in flour. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 25 to 30 minutes or until cake tester inserted in centre comes out with moist crumbs clinging. Let cool in pan on rack. Sprinkle with icing sugar. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 5 days or freeze for up to 1 month.)
In food processor or blender, pur?raspberries; pass through fine sieve to remove seeds. Set aside.
In separate bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool slightly.
In bowl, beat eggs with granulated sugar for about 5 minutes or until pale and thickened. On low speed, beat in vanilla and chocolate mixture; beat in raspberry pur? With wooden spoon, stir in flour. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 25 to 30 minutes or until cake tester inserted in centre comes out with moist crumbs clinging. Let cool in pan on rack. Sprinkle with icing sugar. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 5 days or freeze for up to 1 month.)
Source : Canadian Living Magazine, May 2002
- Keywords : Dessert; Raspberries; Chocolate; Flour; Bake; Eggs; Butter; Make-Ahead;
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