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Description
BHG
Ingredients
US|METRIC
24 SERVINGS
- 1 cup fresh raspberries
- 1 1/4 cups all purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1 tsp. kosher salt
- 11 oz. dark chocolate (quality, coarsely chopped)
- 1 cup unsalted butter (cut into 1" cubes)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 5 eggs (at room temperature)
- 1 1/2 tsp. vanilla
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Directions
- Preheat oven to 350F. Butter sides and bottom of 3qt baking dish or 13x9" baking pan
- Place raspberries in a food processor; blend until smooth. If desired, strain puree to remove seeds. Set puree aside. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
- Place chocolate and butter in a double boiler. Heat and stir occasionally until chocolate and butter are melted and combined. Remove from heat, keeping bowl over water. Add sugars ; whisk until completely combined. Remove bowl from double boiler, let cool to room temp.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium120mg5% |
| Potassium120mg3% |
| Protein3g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber2g8% |
| Sugars19g |
| Vitamin A6% |
| Vitamin C4% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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