Raspberry Truffle Brownies | Deserts | Snacks

THESE DENSE, FUDGY brownies have loads and loads of melt-in-your-mouth

raspberry yumminess. Frozen berries actually will work better here because the

dough is very stiff, and frozen berries are easier to fold in.


4 ounces unsweetened chocolate, chopped

½ cup raspberry jam

½ cup dry sweetener

½ cup unsweetened applesauce

2 teaspoons pure vanilla extract

½ teaspoon almond extract

1½ cups whole-wheat pastry flour

¼ cup unsweetened cocoa powder

¼ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup raspberries, frozen or fresh


1. Preheat the oven to 350°F. Line an 8 × 8-inch pan with a 10-inch square of

parchment paper or have ready an 8 × 8-inch nonstick or silicone baking

pan (see recommendations).

2. Melt the chocolate in either a double boiler or the microwave. Set aside.

3. In a large mixing bowl, vigorously mix together the jam, dry sweetener, and

applesauce. Stir in the vanilla, almond extract, and the melted chocolate.

4. Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix

very well until a stiff dough forms. Fold in the raspberries.

5. Spread the mixture into the prepared pan. It will be very thick, you’ll need

to use your hands to even the batter out in the pan.

6. Bake the brownies for 16 to 18 minutes. Remove them from oven and let

cool completely. These taste especially good and fudgy after being

refrigerated for a few hours.

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