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Raspberry Brownies

February 24, 2010

A quick and easy go-to recipe, at least for desserts, has to be brownies for most.  It’s an easy thing to pick up in the grocery store, but it’s even easier to make from scratch.  If you’re a somewhat avid baker or cook, chances are you have all the ingredients you need sitting your pantry right now.

Ultra Power Indeed

This recipe was taken from Cooking Light, and is 121 calories, the recipe serves 16 (so cut that 8×8 pan up into bite size, satisfying tastes!)



  • 1  cup  sugar
  • 2  large eggs
  • 1  tablespoon  hot water
  • 2  teaspoons  instant coffee granules
  • 1/4  cup  butter, melted
  • 1  teaspoon  vanilla extract
  • 1  cup  all-purpose flour
  • 2/3  cup  unsweetened cocoa
  • 1/4  teaspoon  salt
  • Cooking spray
  • 2 tablespoons raspberry (preferrably seedless) jam
  • 1  tablespoon  powdered sugar (optional)
  • Preheat oven to 325°.

    Place sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, butter, and vanilla extract to sugar mixture; beat at low speed until combined.

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick).

    Disregard the soaking pan in the background

    Spread batter into an 8-inch square baking pan coated with cooking spray. Stir raspberry jam in small bowl.  Drop small amounts of jam onto batter.  Take a skewer or knife and swirl jam throughout.

    Bake at 325° for 23 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Garnish brownies with powdered sugar, if desired.

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