Fudgy Chocolate Raspberry Brownies

1. 1

   In food process or blender pure raspberries; pass through fine sieve to remove seeds.

2. 2

   Set aside.

3. 3

   In top of double boiler over hot (not boiling) water, melt chocolate with butter; let cool slightly.

4. 4

   In bowl, beat eggs with sugar for about 5 minutes or until pale and thickened.

5. 5

   On low speed, beat in vanilla and chocolate mixture; beat in raspberry puree.

6. 6

   With wooden spoon, stir in flour.

7. 7

   Scrape batter into greased 9-inch square cake pan.

8. 8

   Bake in 350F/180C oven for 25-30 minutes or until cake tester inserted in centre still has moist crumbs clinging to it.

9. 9

   Let cool completely in pan on rack.

10. 10

    Sprinkle with icing sugar.

11. 11

    Cut into squares.

12. 12

    Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.

* Per serving · 4 servings · Values may vary.