Raspberry Walnut Brownies

 

Who doesn’t love brownies? In this take on the classic chocolate treat, we added rasperries for a bright, tart pop to cut through the richness of the butter. But these fudgey beauties hold a dark secret- they only have half the sugar of a traditional brownie recipe! Why, you might ask? Too much sugar overpowers the senses and dulls our ability to taste subtle flavors in our foods, so the more you cut back, the more flavors you will experience. Especially when it comes to chocolate!

          Too much sugar is another problem affecting our taste buds and, of course, every other aspect of our health. Once again, processed food is often the culprit being full of sugar and, even worse, high fructose corn syrup. Remember that your taste buds are constantly replaced so that if you can restrict your intake of sugar for a couple of weeks, you will then notice how sweet foods taste naturally without any additional sugar. Once you are no longer overloading your taste buds and olfactory cells with sugary foods, you’ll start to notice other more subtle but equally rich tastes. (source www.amoils.com/health-blog/ )

Not-too-sweet Raspberry Walnut Brownies

4 Squares unsweetened baker’s chocolate

1 1/2 sticks of butter

3/4 C (slightly rounded) sugar

3 Eggs

1 C all-purpose flour

1 tsp vanilla extract

1C chopped walnuts

1/2 C fresh-frozen raspberries (unsweetened)

Preheat oven to 350 degrees. Grease a 9″ x 13″ baking pan.

Melt the chocolate and butter in a microwave-safe bowl. Stir until smooth. Add sugar, eggs and vanilla, again stirring until smooth. Add flour, nuts and raspberries. Raspberries should be completely frozen so that they don’t break down into mush as you stir them into the batter.

Add mixture to baking pan, place in oven and bake around 30 minutes, or until toothpick inserted in center comes out clean. Keep a close eye on these, as the less you cook them, the fudgy-er they will be.

Let them cool completely before cutting.

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