Fudgy chocolate raspberry brownies

Yield: 1 servings

Measure Ingredient
1 cup Packed raspberries; fresh or thawed
4 ounces Unsweetened chocolate; chopped
½ cup Unsalted butter; cubed
3 Eggs
1¼ cup Granulated sugar
½ teaspoon Vanilla
¾ cup All-purpose flour
1 teaspoon 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=-] PA_Meadows@...

Recipe by: Paul A. Meadows" <ag441@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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