Raspberry Chocolate Brownies

Hello Lovely,

We're so excited for Valentine's Day! And even if you don't have anyone to share the day with, that doesn't mean you shouldn't treat yourself! This recipes takes less than an hour from start to finish! If you love chocolate, you'll love this! I found them to be a little bitter, so you may want to add 1/2 cup of sugar to the 1 cup this recipe requires. This recipe was adapted from Best Recipes Ever!

Fat trimmer: This dark moist cake does not call for the 2 eggs and 1/2 cup (125 mL) butter of a typical quick cake. Simply using water and applesauce will save you so many calories without sacrificing flavour!

Ingredients

1-1/3 cups (325 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) buttermilk (I used Lactaid Fat Free Milk)
1/2 cup (125 mL) water
1/4 cup (60 mL) applesauce
1-1/2 tsp (7 mL) vanilla

1 tbsp raspberry agave

Preparation

In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Press brown sugar through sieve; combine with dry ingredients. Add buttermilk, water, applesauce, raspberry agave and vanilla; whisk until smooth. Trust me, you won't even need a hand mixer. Scrape into greased 9-inch (2.5 L) square cake pan.

Bake in 350°F (180°C) oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool. Dust with icing sugar (if using). Cut into squares.

Servings: 12 or more (depending on how big or small you cut your pieces)