Recipes Raspberry Fudge Brownie (No artificial sweeteners, Dessert, Vegetarian)

Number of Servings
    • 1 10-oz. package of frozen raspberries in light syrup, thawed but not drained,
    • 1/4 cup plus 2 Tbsp., margarine,
    • 1/4 cup plus 2 Tbsp. unsweetened cocoa,
    • 1/2 cup sugar,
    • 2 eggs, beaten,
    • 1/2 tsp. vanilla,
    • 1 1/2 cups flour,
    • 1/8 tsp. salt, Nonstick 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 and let cool slightly. Add sugar, eggs, and vanilla to cocoa mixture, stirring well. Combine flour and salt and add to cocoa mixture, folding in gently. Gently fold raspberries into cocoa mixture. Spoon batter into an 8-inch square baking dish that has been coated with nonstick vegetable cooking spray. Bake at 350 degrees for 20 minutes or until toothpick comes out clean. Cut into 20 squares.

Nutrition Information

97 Calories; 3g Fat (27.4% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 48mg Sodium.