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Raspberry Brownie Slice
Source: WW Easy Entertaining Cookbook
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Serves: 16
Points per serve: 2.5pts
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cooking spray
80g reduced fat butter
3/4 cup soft brown sugar
1/3 cup cocoa powder
1/2 cup skim milk
2 eggs, lightly beaten
1 1/4 cups self raising flour
1/2 cup dark choc bits
150g frozen raspberries
icing sugar to serve
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Preheat oven to 180 deg C. Spray and line a 19cm x 29cm slice pan.
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Place the butter, sugar, cocoa and milk in a small saucepan. Stir over a low heat stirring until smooth. Transfer to a large bowl and cool for 5 minutes.
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Stir the eggs, flour, choc bits and raspberries into the cocoa mixture. Spoon the cake mixture into the pan and bake for 45 - 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes before turning out onto a wire racke to cool.
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Serve cut into squares and dusted with the icing sugar.
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Note: Store the brownies in an airtight container for up to 3 days.
2 comments:
Love the combination of raspberry and brownies. Yum. Just found your blog. I am going to spend some time through your achives. Looks great.
My husband loves raspberry and chocolate together so I know he would love these. I may have to surprise him on Valentines with this recipe.
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