Chocolate Raspberry Brownies

A recipe for chocolate brownies you'll make again and again.

Feb 1, 2007

Nothing pairs better with chocolate than raspberry, and these chocolate raspberry brownies are no exception. They're easy to make, too.

Chocolate raspberry truffle brownies get a makeover in this lightened version of a decadent favorite. I use Zsweet, an all-natural, zero-calorie sweetener to lighten the calorie load. Whole wheat pastry flour gives these brownies an extra helping of fiber. And antioxidant-rich dark chocolate makes this raspberry brownie recipe satisfying and healthy.

If you like these brownies, be sure to try my dark chocolate brownies with almonds.

Chocolate Raspberry Brownies

4 oz. unsweetened chocolate
3/4 cup unsalted butter
1/4 cup Neufchatel cheese (or low fat cream cheese)
4 large eggs
1/2 cup sugar
1 cup Zsweet or sugar
1 tsp. vanilla
1/2 tsp. salt
1 cup whole wheat pastry flour
1-1/2 cups chopped walnuts
1/2 cup dark chocolate chips (such as Ghirardelli 60% cacao)
1 cup all-fruit raspberry jelly

Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick spray. Melt butter and chocolate in a microwave-safe dish for 1 minute on 50% power. Stir. Continue cooking in microwave at 50% power in 30-second increments until chocolate is melted. Whisk in Neufchatel cheese.

Beat eggs, sugar and Zsweet together in a large mixing bowl. Stir in chocolate mixture, vanilla and salt. Add flour and mix until well combined. Stir in walnuts and chocolate chips.

Pour half the batter into prepared pan. Heat raspberry jelly in microwave until smooth. Pour over brownie batter in pan. Freeze 20 minutes or until jelly is set. Pour remaining brownie batter on top of jelly. Bake 45 minutes or until a toothpick inserted in the center of the brownies comes out clean.

Serves 32.

Per brownie: 168 calories, 12 g fat (5 g saturated), 39 g cholesterol, 15 g carbohydrate, 2 g fiber, 3 g protein, 4% Vitamin A, 1% Vitamin C, 2% calcium, 7% iron