A yummy recipe from Forks over Knives for Father’s Day. Happy Father’s Day to all the dads out there.
Raspberry Truffle Brownies
4 oz unsweetened chocolate
½ cup raspberry jam
½ cup dry sweetener
½ cup unsweetened applesauce
2 tsp pure vanilla extract
½ tsp almond extract
1½ cups whole wheat pastry flour
¼ cup unsweetened cocoa powder
¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup raspberries
Preheat the oven to 350ºF.
Line an 8 x 8-inch pan with a 10-inch square of parchment paper or have ready an 8 x 8-inch nonstick or silicone baking pan.
Melt the chocolate in either a double boiler or the microwave. Set aside.
In a large mixing bowl, vigorously mix together the jam, sweetener, and applesauce.
Stir in the vanilla, almond extract, and the melted chocolate.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms.
Fold in the raspberries.
Spread the mixture into the prepared pan. It will be very thick; you’ll need to use your hands to even the batter out in the pan.
Bake the brownies for 16 to 18 minutes. Remove them from the oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.
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