Raspberry Fudge Brownies
|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)|
|Vegetable cooking spray||1 Tablespoon|
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.