Prep 10 mins
Cook 25 mins
I was fooling around with the Hershey's brownie recipe, and decided it needed some more yummy stuff in it. I used Sucanat for the recipe, but if you cannot find it (Wegmans or any reputable health food store) use all sugar. Sucanat absorbs more water than sugar, so make sure you follow the instructions. These are a bit heavy and cakey, and go well with ice cream.
- 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)
- 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.
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!