Raspberry-Spiked Chocolate Brownies

Vegetarian
Health score
1%
Raspberry-Spiked Chocolate Brownies
45 min.
16
331kcal

Suggestions


Indulge in the rich and delightful world of Raspberry-Spiked Chocolate Brownies, where the rich essence of dark chocolate meets the vibrant sweetness of fresh raspberries. This vegetarian dessert is not only a treat for the taste buds but also a feast for the eyes, as the luscious berries burst through the fudgy brownie base, creating a beautiful contrast that is sure to impress your guests.

Imagine sinking your teeth into a warm brownie, the chocolate melting in your mouth, perfectly complemented by the tartness of raspberries. The combination of ingredients creates a texture that is both decadent and satisfying, making it an ideal dessert for any occasion, from casual family dinners to elegant gatherings.

At just 331 calories per serving, it allows you to satisfy your sweet tooth without any guilt, making it a perfect choice for those who are health-conscious yet don’t want to miss out on dessert. With a preparation time of only 45 minutes, you'll find it simple to whip up a batch of these brownies for your next event. Whether served warm with a dollop of thick cream or chilled alongside a scoop of vanilla bean ice cream, these brownies are sure to become a staple in your dessert repertoire.

So, gather your ingredients, and let’s dive into the delightful process of creating these Raspberry-Spiked Chocolate Brownies that will leave everyone craving more!

Ingredients

  • 0.3 teaspoon double-acting baking powder 
  • 1.8 cups brown sugar 
  • ounces butter 
  • 0.3 cup cocoa powder sifted
  • ounces chocolate dark chopped
  •  eggs 
  • 1.3 cups flour plain all-purpose ()
  • 1.5 cups raspberries fresh

Equipment

  • bowl
  • sauce pan
  • baking paper
  • oven
  • cake form

Directions

  1. Preheat the oven to 180°C (355°F).
  2. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth.
  3. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine.
  4. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30–35 minutes or until set.
  5. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.
  6. From Instant Entertaining by Donna Hay. Reprinted with permission from Ecco Press.

Nutrition Facts

Calories331kcal
Protein4.79%
Fat48.39%
Carbs46.82%

Properties

Glycemic Index
16.63
Glycemic Load
6.93
Inflammation Score
-4
Nutrition Score
7.39173907819%

Flavonoids

Cyanidin
5.15mg
Petunidin
0.03mg
Delphinidin
0.15mg
Malvidin
0.01mg
Pelargonidin
0.11mg
Peonidin
0.01mg
Catechin
1.31mg
Epigallocatechin
0.05mg
Epicatechin
3.92mg
Epigallocatechin 3-gallate
0.06mg
Kaempferol
0.01mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:330.85kcal
16.54%
Fat:18.25g
28.08%
Saturated Fat:10.83g
67.69%
Carbohydrates:39.73g
13.24%
Net Carbohydrates:36.7g
13.35%
Sugar:26.92g
29.91%
Cholesterol:71.77mg
23.92%
Sodium:123.3mg
5.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:14.04mg
4.68%
Protein:4.06g
8.13%
Manganese:0.48mg
23.76%
Copper:0.33mg
16.57%
Iron:2.66mg
14.77%
Fiber:3.03g
12.11%
Selenium:8.46µg
12.09%
Magnesium:45.77mg
11.44%
Phosphorus:93.38mg
9.34%
Vitamin A:422.18IU
8.44%
Vitamin B2:0.12mg
7.34%
Folate:27.83µg
6.96%
Vitamin B1:0.1mg
6.41%
Potassium:194.65mg
5.56%
Zinc:0.81mg
5.43%
Calcium:48.93mg
4.89%
Vitamin B3:0.89mg
4.46%
Vitamin E:0.62mg
4.16%
Vitamin C:2.95mg
3.57%
Vitamin B5:0.35mg
3.55%
Vitamin K:2.88µg
2.75%
Vitamin B12:0.16µg
2.61%
Vitamin B6:0.05mg
2.33%
Vitamin D:0.22µg
1.47%
Source:Epicurious