Fudgy Raspberry Brownies

Indulge in these fudgy chocolate raspberry brownies, made with wholesome ingredients for a deliciously guilt-free treat that satisfies your sweet tooth.

  • Prep time: 10 min
  • Makes: 16 brownies
  • Cook time: 25 min

Nutritional Information

1 brownie or 1/16th recipe

  • Calories 130
  • Fat 4 g
  • Saturated Fat 2 g
  • Cholesterol 30 mg
  • Carbohydrates 21 g
  • Fibres 2 g
  • Sugars 14 g
  • Protein 4 g
  • Sodium 95 mg
  • Potassium* 175 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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 safe 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.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Cooking

Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.

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