Soy Chocolate Raspberry Brownies Recipe #380630
These soy chocolate raspberry brownies are so chocolaty and satisfying. I call them the dessert to "live for". The fat and calores are so low, but they still have that luscious mouth feel that you expect from chocolate. Serve with raspberry sauce for a little extra sweetness.
30 min |
10 brownies
- 1/2 cup whole wheat pastr flour
- 1/2 cup soy flour
- 1/4 teaspoon baking powder
- 2 whole eggs
- 1 cup sugar or light granulated cane juice
- 3 tablespoons soft soy margarine
- 1/3 cup semi-sweet soy chocolate chips
- 1/4 cup raspberry jam
- Preheat the oven to 350F and lightly grease an 8-inch round or square cake pan,.
- In a mixing bowl, combine the wheat flour and soy flour and baking powder and set side.
- In an electric mixer, cream the eggs and sugar until smooth.
- In a double boiler over medium heat, melt the margarine and chocolate chips, stir until smooth, and remove from heat.
- Add the chocolate mixture to the egg mixture a little at a time, and continue to beat.
- Slowly incorporate the flour into the liquid mixture. Beat slowly, and gradualy increase speed until well combined.
- Fold in the jam and pour in the prepared cake pan.
- Bake for 30 minutes. Let cool before removing.
- Brownies can be stored in an airtight container for 3 days.
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5 stars