Fudgy Raspberry Brownies

Ingredients

3/4 cup / 180 ml

dark or semi-sweet chocolate chips, divided

1 cup / 250 g

2% cottage cheese

3/4 cup / 180 ml

oat flour (*see tip)

1/2 cup / 125 ml

Egg Creations Whole Eggs Original, well shaken

1/2 cup / 125 ml

cocoa powder

1/2 cup / 125 ml

maple syrup

1 tsp / 5 ml

each baking powder and vanilla extract

1/2 cup / 125 ml

raspberry fruit spread, jam or pie filling

Directions

1. Place 1/2 cup (125 mL) chocolate chips in a microwave save bowl; microwave for 1 minute. Stir and if not melted, continue to heat for 20 second intervals, stirring until smooth. Cool slightly. (Alternatively, melt chips in a double boiler if preferred.)

2. Preheat the oven to 350F (180C). Grease and line an 8-inch (20 cm) baking pan with parchment paper.

3. Purée cottage cheese in a food processor until smooth. Add melted chocolate, oat flour, eggs, cocoa powder, maple syrup, baking powder and vanilla extract. Process until a thick batter forms.

4. Scrape batter into the baking pan and spread evenly. Dollop raspberry jam at intervals over the top and swirl with a knife to marble into the batter. Scatter remaining chocolate chips over top.

5. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool completely before slicing. Store brownies in an airtight container in the refrigerator for up to 5 days.

Tips

1. If you don’t have a food processor, you can purée the cottage cheese in a blender and scrape into a bowl; mix in the remaining ingredients by hand.

2. Replace the liquid eggs with 2 large shell eggs if preferred.

3. *If avoiding gluten be sure to purchase oat flour certified gluten free. You can also make your own oat flour by grinding large flake oats in a blender or food processor until fine.

4. The raspberry swirl can be omitted for a more traditional brownie flavour profile.