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Raspberry Fudge Brownies

Diet.Chef's picture
Ingredients
  Frozen raspberries in light syrup 10 Ounce, thawed and undrained (1 Package)
  Unsalted margarine 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Unsweetened cocoa 1⁄4 Cup (4 tbs) (1/4 Cup Plus 2 Tablespoons)
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 2 , beaten
  Vanilla extract 1⁄2 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Vegetable cooking spray 1 Tablespoon
Directions

Drain raspberries, reserving 3 tablespoons juice.
Set raspberries and juice aside.
Combine margarine and cocoa in a large saucepan.
Cook over low heat, stirring constantly, until margarine melts and mixture becomes smooth.
Remove from heat; let cool slightly.
Add sugar, eggs, and vanilla to cocoa mixture, stirring well to combine.
Stir in 3 tablespoons reserved raspberry juice.
Combine flour and salt; add flour mixture to cocoa mixture, stirring well to combine.
Gently fold raspberries into cocoa mixture.
Spoon barter into an 8-inch square baking pan that has been coated with cooking spray.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.
Let brownies cool completely; cut into 2-inch squares.
Cur squares in half to form triangles.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Raspberry

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