RECIPES
Raspberry-Laced Dark Chocolate Brownies
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Jackie Newgent
- PREP
- 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.
