The taste you love, the nutrition you want.
Raspberry Saucepan Brownies
Makes 9 brownies
A brownie is the simplest of treats but can also be the most satisfying and the most impressive. And when raspberries enter the picture the results are exceptional - raspberries and chocolate are a match made in heaven. And also good for you – raspberries and dark chocolate both provide antioxidants! With a bag or two if IQF (individually quick frozen) raspberries in the freezer you can enjoy raspberries any time of year. Berries from Washington State are picked and frozen at the peak of flavor and quality. Another benefit to these brownies – you melt the chocolate and butter and mix the batter right in a saucepan so the cleanup is easy. The cleanup of the brownies goes fast too, so you might want to make a double batch.
½ cup (1 stick) butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs
1 cup IQF Washington red raspberries
¾ cup flour
Dash salt
Preheat oven to 350°F. Butter an 8-inch square pan. In medium saucepan over medium heat, melt butter and chocolate. Remove from heat and stir in sugar. Beat in eggs, then raspberries. Stir in flour and salt. Turn into buttered pan. Bake until just firm, about 30 minutes. Let cool in pan. Cut in squares to serve.
Nutrition Information per serving: calories 267, fat 14.6g, saturated fat 8.79g, % calories from fat 47%, protein 3.57g, carbohydrates 33.6g, cholesterol 73.76mg, sodium 105mg, fiber 1.68g.
