Fudgy Chocolate Raspberry Brownies
- fresh or thawed
Unsweetened chocolate, chop
Unsalted butter, cubed
In food process or blender pure raspberries; pass through fine sieve to
remove seeds. Set aside.
In top of double boiler over hot (not boiling) water, melt chocolate
butter; let cool slightly.
In bowl, beat eggs with sugar for about 5 minutes or until pale and
thickened. On low speed, beat in vanilla and chocolate mixture; beat in
raspberry pure. With wooden spoon, stir in flour.
Scrape batter into greased 9-inch square cake pan. Bake in 350F 180C
for 25-30 minutes or until cake tester inserted in centre still has
crumbs clinging to it. Let cool completely in pan on rack. Sprinkle with
icing sugar. Cut into squares.
[Squares can be covered and stored in refrigerator for up to 5 days or
frozen in airtight container for up to 1 month.]
Serve with a raspberry sauce and fresh raspberries for an elegant
presentation, or simply sprinkle with icing sugar.
16 bars for $6.35 CDN [Apr 95]
Per bar: about 190 calories, 3 g protein, 11 g fat, 23 g carbohydrate
Source: Canadian Living magazine, Apr 95
Presented in article by Daphna Rabinovitch:
"Bars & Squares: blissful Bites"