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Raspberry-Laced Dark Chocolate Brownies

by Livestrong_Recipes  |  Oct 3, 2016

Raspberry-Laced Dark Chocolate Brownies
  1. PREP
  2. 20 m
  • COOK
  • 55 m
  • TOTAL
  • 1h 15m

These brownies are deliciously rich, yet they still provide nutritional benefits. Rather than white flour, this recipe uses fiber-rich whole-wheat pastry flour. The fudgy bites are loaded with tart raspberries, supplying you with heart-friendly antioxidants and additional fiber.

INGREDIENTS

SERVES 24

  • 3/4 cup Whole Wheat Pastry Flour
  • 1/2 cup Cocoa, dry powder, unsweetened, HERSHEY'S European Style Cocoa
  • 1/2 tsp Sea Salt
  • 5 Free Range Large Eggs
  • 1 1/4 tsp Pure Vanilla Extract
  • 1 1/4 cups Turbinado Cane Sugar
  • 10 oz Semi-Sweet Chocolate Morsels
  • 1/2 cup Virgin Coconut Oil
  • 12 oz Raspberries, Fresh

DIRECTIONS

1 Preheat the oven 325°F.
2 Line the bottom of 9- x 13-inch baking pan with unbleached parchment paper. Set aside.
3 In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
4 In a large bowl, whisk together eggs and vanilla extract until well combined. Add turbinado sugar (or coconut sugar) and whisk until combined.
5 In a double boiler (or heatproof bowl placed over hot water), melt chopped chocolate (or chocolate chips) with the coconut oil over medium-low, stirring occasionally until smooth.
6 Stir melted chocolate mixture into the egg mixture. Sprinkle with cocoa mixture and gently stir until evenly combined. Add half of the raspberries and gently fold until combined.
7 Pour batter into the prepared baking pan. Sprinkle with remaining raspberries. Shake the pan to assure raspberries adhere to batter. Bake until springy, about 50 minutes.
8 Cool completely in the pan on a rack. Cut into 24 brownies and serve, or store for later in a sealed container in the refrigerator or freezer.
9 PC: Jackie Newgent