Zutaten für Heavenly Raspberry Almond Mocha Brownies
- 1 cup granulated sugar
- 3/4 cup sucanat
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup seedless raspberry jam
- 1 teaspoon almond extract
- 1/2 cup strong brewed coffee
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup packed light brown sugar
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Zubereitung von Heavenly Raspberry Almond Mocha Brownies
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
- In a large bowl, melt 1 cup (2 sticks) unsalted butter.
- Stir in 1 cup granulated sugar (or ¾ cup sucanat) and ¼ cup packed light brown sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Let sit for 2-5 minutes until sucanat is dissolved (if using).
- Beat in 2 large eggs one at a time until well blended.
- Stir in ½ cup strong brewed coffee and ½ cup raspberry jam.
- In a separate bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- If desired, spread ½ cup semi-sweet chocolate chips over the brownies while still hot, allowing them to melt slightly.
- Let cool completely before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
20g
Carbs
3g
