Fudgy Dark Chocolate-Raspberry Brownies
8 (2 brownies each)
- 8 ounces semi-sweet chocolate,
- 5 tablespoons trans fat free margarine
- 2 large eggs
- 1 large egg white
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup fresh raspberries
- 1 tablespoon confectioners’ sugar (optional)
Preheat the oven to 325°F. Press a sheet of aluminum foil into the bottom of a 9-inch x 9-inch baking pan, making sure there is enough foil to overhang two opposite edges. Coat generously with cooking spray and dust lightly with flour.
Combine the chocolate and margarine in a bowl set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and cool 2 minutes. Meanwhile, combine the eggs, egg white, sugar, and extract in a bowl. Combine the flour, baking powder, and salt in a separate bowl. 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 prepared pan.
Bake until a toothpick inserted into the center comes out with moist crumbs, 48-50 minutes. Remove from the oven and cool in the pan 10 minutes. Carefully lift sling from the pan and cool completely on a wire rack. Cut into 16 squares and sprinkle with confectioners’ sugar, if desired, before serving.
- Time: 1 hour
- Nutritional Info: 347 calories
- Monounsaturated Fatty Acid: Chocolate
Reprinted with permission from Flat Belly Diet! Family Cookbook by Liz Vaccariello and Sally Kuzemchak, RD. Published by Rodale Books.