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Chocolate Fudge Raspberry Squares
2023-11-15
https://www.metro.ca/userfiles/image/recipes/fudge-katrine-framboises-12236.jpg
PT25M
PT25M
PT4H50M
Preheat the oven to 350°F and position the rack in the center. Grease an 8-inch square pan and line it with parchment paper, leaving some overhang on each side.In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.Place the chocolate chips and margarine in a microwave-safe bowl and cook for 1 minute 30 seconds, or until the chocolate is completely melted. Stir well and set aside.In a large bowl, using an electric mixer, beat the eggs with the sugar and brown sugar for 3 minutes or until the mixture thickens and lightens in color (it is important to beat for this duration to incorporate as much air as possible into the mixture).Add the warmed chocolate mixture and vanilla to the egg mixture, still using the electric mixer.Incorporate the dry ingredients and mix again.Pour the mixture into the pan and press the raspberries into the batter. Bake in the oven for 25 to 28 minutes. Do not overcook; we want the center to retain a fudge-like texture.Allow to cool on a rack. Refrigerate for 4 hours before cutting into 16 squares. The squares will have a fudge-like texture. Enjoy!Source : K pour Katrine
16
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0
0
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1/2 cup (125 mL) gluten-free flour or regular flour
3 tablespoons (45 mL) cocoa
1/2 teaspoon (2,5 mL) baking powder
1/2 teaspoon (2,5 mL) Salt
2 cups (500 mL) dairy-free semi-sweet chocolate chips
1/2 cup (125 mL) LIFE SMART Dairy-Free Margarine
4 large eggs
1/2 cup (125 mL) sugar
1/3 cup (80 mL) brown sugar
2 teaspoons (10 mL) vanilla
1 pint of fresh raspberries
Chocolate Fudge Raspberry Squares
16
De
0:25
Preparation
0:25
COOKING
4:50
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)gluten-free flour or regular flour
-
3 tablespoons
(45 mL)cocoa
-
1/2 teaspoon
(2,5 mL)baking powder
-
1/2 teaspoon
(2,5 mL)Salt
-
2 cups
(500 mL)dairy-free semi-sweet chocolate chips
-
1/2 cup
(125 mL)LIFE SMART Dairy-Free Margarine
-
4
large eggs
-
1/2 cup
(125 mL)sugar
-
1/3 cup
(80 mL)brown sugar
-
2 teaspoons
(10 mL)vanilla
-
1
pint of fresh raspberries
Preparation
Preheat the oven to 350°F and position the rack in the center. Grease an 8-inch square pan and line it with parchment paper, leaving some overhang on each side.
In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
Place the chocolate chips and margarine in a microwave-safe bowl and cook for 1 minute 30 seconds, or until the chocolate is completely melted. Stir well and set aside.
In a large bowl, using an electric mixer, beat the eggs with the sugar and brown sugar for 3 minutes or until the mixture thickens and lightens in color (it is important to beat for this duration to incorporate as much air as possible into the mixture).
Add the warmed chocolate mixture and vanilla to the egg mixture, still using the electric mixer.
Incorporate the dry ingredients and mix again.
Pour the mixture into the pan and press the raspberries into the batter. Bake in the oven for 25 to 28 minutes. Do not overcook; we want the center to retain a fudge-like texture.
Allow to cool on a rack. Refrigerate for 4 hours before cutting into 16 squares. The squares will have a fudge-like texture. Enjoy!
Source : K pour Katrine
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