Fudgy Dark Chocolate Raspberry Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Bars of your choice Lindt Chocolate chopped into small pieces (I used 70%)5 Tablespoons Golden Crisco or Margarine2 Large eggs1 Large egg white1 Cup Granulated Sugar1 tsp Vanilla extract1/2 Cup flour (I used whole wheat, but all-purpose works well)1/2 tsp baking powder1 Cup raspberries (can use frozen, but defrost them first)
1. Preheat oven to 325F. Press parchment paper into the bottom of a 9X9 baking pan, making sure edges overhang slightly. Coat generously with cooking spray and lightly dust with flour.
2. Combine the chocolate and Crisco/margarine in a bowl and set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from heat and let cool 2 minutes.
3. Meanwhile, combine eggs, egg white, granulated sugar and vanilla in a bowl. Combine dry ingredients in a separate bowl.
4. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth. Add the flour mixture, stirring until combined. Gently fold in the raspberries. Pour batter into the pan.
5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool the pan for 10 minutes. Carefully life the paper from the pan and cool completely on a rack. Cut into 16 squares.
Serving Size: Makes 8 servings (2 brownies each)
Number of Servings: 8
Recipe submitted by SparkPeople user TINAJULIE.
2. Combine the chocolate and Crisco/margarine in a bowl and set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from heat and let cool 2 minutes.
3. Meanwhile, combine eggs, egg white, granulated sugar and vanilla in a bowl. Combine dry ingredients in a separate bowl.
4. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth. Add the flour mixture, stirring until combined. Gently fold in the raspberries. Pour batter into the pan.
5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool the pan for 10 minutes. Carefully life the paper from the pan and cool completely on a rack. Cut into 16 squares.
Serving Size: Makes 8 servings (2 brownies each)
Number of Servings: 8
Recipe submitted by SparkPeople user TINAJULIE.
Nutritional Info Amount Per Serving
- Calories: 354.9
- Total Fat: 19.5 g
- Cholesterol: 46.3 mg
- Sodium: 55.3 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 2.0 g
- Protein: 5.2 g
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