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Raspberry Swirl Brownies

Healthycooking's picture
Ingredients
  Cake flour 2⁄3 Cup (10.67 tbs)
  Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Unsweetened chocolate 1 1⁄2 Ounce
  Canola oil 2 1⁄2 Tablespoon
  Dark corn syrup 2 Tablespoon
  Vanilla liqueur 2 Teaspoon (or raspberry)
  Egg whites 2
  Raspberry jam 2 Tablespoon
  Raspberries 1 Cup (16 tbs)
Directions

Preheat the oven to 350°F.
Line a 9" X 9" baking dish with foil, wrapping the excess foil over the handles.
Coat with no-stick spray.
In a medium bowl, combine the confectioners' sugar, flour, cocoa, baking powder, and salt.
Mix well.
In a large microwave-safe bowl, combine the chocolate and oil.
Microwave on high power for 1 minute.
Stir until the chocolate is completely melted and smooth.
Stir in the corn syrup, raspberry liqueur or vanilla, and egg whites.
Mix well.
Gently stir in the flour mixture just until blended.
Place the jam in a small microwave-safe bowl.
Microwave on high power for 1 minute, or until melted.
Stir in the raspberries.
Carefully fold into the batter, keeping most of the berries whole.
Spoon the batter into the prepared baking dish and spread evenly.
Bake for 22 to 26 minutes, or until the center of the surface is almost firm when tapped.
Cool in the pan on a wire rack for 15 minutes.
Using the overhanging foil as handles, lift the brownies from the pan and return to the wire rack.
Let cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry

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