These are not your average brownies. Instead, they are made from scratch and include sweet raspberries! You all know by now that I prefer cooking to baking, but this recipe just looked too good to pass up.
Thinking that more of a good thing is even better, I decided to use the entire 12 oz. bag of frozen raspberries in this recipe, even though it called for only 10 oz. What was I going to do with the leftover 2 oz. of raspberries anyway? This was not my best decision. The brownies turned out a bit over saturated, making them overly sweet and a bit too soft (as you can see from the picture above). I even let them cook an extra ten minutes, but that didn’t help much. My lesson learned: stick with the recipe – it’s there for a reason!
1 (10-oz.) package frozen raspberries in light syrup, thawed and undrained
1/4 cup plus 1 Tbsp. unsalted margarine
1/4 cup plus 1 Tbsp. unsweetened cocoa
2/3 cup sugar
2 eggs, beaten
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/8 tsp. salt
vegetable cooking spray
- Drain raspberries, reserving 3 Tbsp. juice. 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 2 Tbsp. reserved raspberry juice.
- Combine flour and salt; add flour mixture to cocoa mixture, stirring well to combine.
- Gently fold raspberries into cocoa mixture.
- Spoon batter into an 8″ square baking pan that has been coated with cooking spray.
- Bake at 350 degrees for 20 minutes or until a wooden tooth pick inserted in center come out clean.
- Let brownies cool completely; cut into 2 inch squares.
- Cut squares in half to form triangles (optional)
Food Mingle Blog Alternatives and Substitutions:
- Nuts – these brownies need nuts! Where are the nuts?
- As I mentioned, follow the recipe exactly – adding more raspberries is not a good idea! Learn from my mistakes.
Yield: 32 brownies triangle brownies (or 16 – 2″ square brownies)
Source: “Cooking Light Cookbook 1990,” Oxmoor House, Inc., 1989