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Fudgy Chocolate Raspberry Brownies

Author/Submitted by:
Servings: 16
Categories: Brownies / Chocolate / Desserts

1  c  Packed raspberries,
    - fresh or thawed
4  oz  Unsweetened chocolate, chop
1/2  c  Unsalted butter, cubed
3    Eggs
1 1/4  c  Granulated sugar
1/2  t  Vanilla
3/4  c  All-purpose flour
1  t  Icing sugar

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 with 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 oven for 25-30 minutes or until cake tester inserted in centre still has moist 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" [-=PAM=-]

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