Easy Fudgy Raspberry Brownie Recipe
Is there anything better than freshly baked brownies, fresh out of the pan? They’re fudgy, buttery, and chocolatey… aka all of the good things you could want from a chocolate treat. (Plus, if you manage to snag a crispy corner piece, that’s just even more perfection.) But if you’re looking for a way to liven up your go-to dessert, this raspberry brownie recipe could be the answer.
A healthy dose of frozen raspberries, along with a garnish of lemon zest, takes these brownies to the next level. There are so many flavors going on, and each of them complements the others perfectly.
Plus, this recipe calls for applesauce and whole-wheat flour, so it’s a lot lighter than some of the other dessert options out there. Each brownie—this recipe makes 15—clocks in at just 230 calories, so you won’t tank your nutrition goals by indulging in them. And with a treat that’s this pretty (and tasty), how could you not have one (or two) squares from this easy brownie recipe?
Nutrition: 230 calories, 11 g fat (5 g saturated), 100 mg sodium
Makes 15 servings
Nonstick cooking spray
4 oz unsweetened chocolate
2 Tbsp butter
1 cup whole-wheat pastry flour
¼ cup unsweetened cocoa powder
¼ tsp salt
4 large egg whites
3 large eggs
1 1/3 cups packed light brown sugar
3/4 cup unsweetened applesauce
2 Tbsp canola oil
1 tsp vanilla extract
½ cup semisweet chocolate chips
1 ½ cups frozen raspberries, coarsely chopped
Grated chocolate (optional)
Lemon zest (optional)
How to Make It
- Preheat oven to 350°F. Spray 9-x-13-inch baking pan with nonstick cooking spray. Combine chocolate and butter in a microwave-safe bowl and microwave on medium, stirring every 30 seconds, until melted and smooth.
- In a medium bowl, whisk flour, cocoa powder, and salt. In a large mixing bowl, beat egg whites, eggs, and brown sugar until fluffy. Add applesauce, oil, and vanilla. Beat until blended. Add melted chocolate mixture; beat until blended. Fold in flour mixture just until moistened. Stir in chocolate chips and raspberries.
- Scrape batter into the prepared pan, spreading evenly.
- Bake brownies for 20 to 25 minutes, or until the top springs back when touched lightly.
- Cool on a wire rack. Sprinkle with grated chocolate and lemon zest, if using. Cut into 15 bars.