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Raspberry Fudge Brownies Recipe Low Carb

 

Ingredients

Servings: 16, Serving Size: 1 brownie  |  Prep Time: 20 minutes

 

cup plus 2 tbsp butter

cup plus 2 tbsp unsweetened cocoa

cup sugar

2 large eggs, beaten

tsp vanilla

3 tbsp warm water

cup whole wheat flour

⅛ tsp salt

1 (10-oz) package frozen raspberries

Nonstick cooking spray

 

Nutrition Facts

 

Exchanges/Choices:

Carbohydrate

Saturated Fat

 

Calories 51

   Calories from Fat 25

Total Fat 3g

   Saturated Fat 2g

Cholesterol 19mg

Sodium 36mg

Total Carbohydrate 6g

   Dietary Fiber 1g

   Sugars 5g

Protein 1g

Cooking Methods

  1. Preheat oven to 350F / 175C. In a large saucepot, combine butter and cocoa. Cook over low heat, stirring constantly, until the butter melts and the mixture becomes smooth. Remove from heat and let cool slightly.
  2. Add sugar, beaten eggs and vanilla to the cocoa mixture, stirring well to combine. Stir in the warm water. Combine flour and salt and add to the cocoa mixture, stirring well to combine. Gently fold the raspberries into the cocoa mixture.

  3. Spoon the batter into an 8-inch square nonstick baking pan. Bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Let the brownies cool completely, then cut into squares for serving.

 

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

This brownies recipe adds an interesting twist to normal fudge brownie or chocolate brownie. While enjoying a delicious dessert, you are also absorbing the nutritional value of fruit like frozen raspberries. They contain essential vitamins and minerals, phytochemicals, dietary fiber for digestion and energy-giving fructose. For those who are carb counting or losing weight, this desserts recipe is low carb, and even better, low fat and low sugar. It is also suitable for patients with diabetes.

Tips: Do not over bake brownies, or they will come out dry. You want moist, chewy and fudgy brownies!

 

 

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