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Raspberry Fudge Brownies Recipe
|Frozen raspberries in light syrup||10 Ounce, thawed and undrained (1 Package)|
|Unsalted margarine||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs) (1/4 Cup Plus 2 Tablespoons)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1 Tablespoon|
Serving size: Complete recipe
Calories 2197 Calories from Fat 909
% Daily Value*
Total Fat 108 g165.6%
Saturated Fat 18.4 g92.2%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 394.4 mg16.4%
Total Carbohydrates 298 g99.4%
Dietary Fiber 35.6 g142.5%
Sugars 199.4 g
Protein 33 g66.8%
Vitamin A 74.1% Vitamin C 71%
Calcium 12% Iron 34.3%
*Based on a 2000 Calorie diet
Set raspberries and juice aside.
Combine margarine and cocoa in a large saucepan.
Cook over low heat, stirring constantly, until margarine melts and mixture becomes smooth.
Remove from heat; let cool slightly.
Add sugar, eggs, and vanilla to cocoa mixture, stirring well to combine.
Stir in 3 tablespoons reserved raspberry juice.
Combine flour and salt; add flour mixture to cocoa mixture, stirring well to combine.
Gently fold raspberries into cocoa mixture.
Spoon barter into an 8-inch square baking pan that has been coated with cooking spray.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.
Let brownies cool completely; cut into 2-inch squares.
Cur squares in half to form triangles.