Heavenly Raspberry Almond Mocha Brownies
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 1⁄2 cup sugar
- 1⁄2 cup sucanat
- 1⁄2 cup butter (1 stick)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon seedless raspberry jam
- 1⁄2 teaspoon almond extract
- 1 tablespoon prepared strong coffee
- 1⁄2 cup flour
- 3⁄8 cup cocoa powder
- 1⁄4 teaspoon baking powder (1/2 tsp if using aluminum-free)
- 1⁄8 teaspoon salt
- 1⁄2 cup chocolate chips (optional)
directions
- Preheat oven to 350.
- Grease an 8x8 pan.
- In a large bowl, melt butter.
- Stir in sugar and sucanat, vanilla and almond extract.
- Let this sit for 2-5 minutes until the sucanat is dissolved.
- Beat in eggs one at a time until well blended.
- Blend in coffee and raspberry jam.
- Stir in flour, cocoa, baking powder and salt, mix well.
- Pour and spread batter into prepared pan.
- Bake for 25 minutes or until brownies pull away from pan edges, and toothpick inserted near center comes out clean.
- If desired, spread chocolate chips on surface while still hot, allowing them to melt.
- Spread as a light frosting.
- Cool completely before serving.
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Reviews
-
These were good, but they weren't what I expected them to be. They weren't mocha-y or raspberry-y. I even put in a little more of the jam because it didn't seem like enough to flavor it. I used regular sugar because I could not find Sucanat. I am not a coffee drinker, so what may have seemed like strong coffee to me may just not have been strong enough. All in all, this was a great almond brownie with a wonderful texture, but it wasn't quite raspberry almond mocha. Thanks for posting the recipe!
RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>