Title: Fudgy Chocolate Raspberry Brownies
Categories: Choco3
Yield: 1 servings

1 c Packed raspberries; fresh or
-thawed
4 oz Unsweetened chocolate;
-chopped
1/2 c Unsalted butter; cubed
3 Eggs
1 1/4 c Granulated sugar
1/2 ts Vanilla
3/4 c All-purpose flour
1 ts 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@msn.com

Recipe by: Paul A. Meadows"

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