Week Four: Oven Held Hostage

It's been a month since my beautiful and as yet unused Viking Oven was rendered inoperable by a faulty door lock mechanism. Every morning, I peek into the kitchen to see whether the Oven Fairy has made an overnight visit and miraculously repaired my poor oven. So far, no...

After a lovely overnight in the country (thank you, sister/sister-in-law) and an afternoon spent picking black raspberries, I need to take advantage of this wonderful fresh and highly perishable treat...so my "soul sister" and I will take to baking tomorrow, in her oven.

Among the things I propose, this totally yummy-sounding brownie recipe. I'll let you know how it turns out!

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e your kind of healthy. LEARN MORE AVERAGE RATING: 0 / 5, 0 VOTES 0 USER REVIEWS | RATE OR REVIEW THIS RECIPE Fudgy Dark Chocolate- - Raspberry Brownies Photo: Con Poulos BROWSE RELATED RECIPES BY TOPIC: BAKED, AMERICAN, DESSERT, SNACK, FRUIT, CHOCOLATE, BUFFET, POT LUCK, NUT FREE,ALCOHOL FREE, HIGH FIBER, DAIRY FREE, VEGETARIAN, SHELLFISH FREE, SOY FREE, PORK FREE, LOW SODIUM, AVERAGE Baking brownies in parchment paper lets you lift them out of the pan when they're cool and makes dividing them into picture-perfect squares a snap. For a more precise cut, refrigerate beforehand. Ingredients Serves: Prep: 12min |Cook: 48min |Total: 1hr 10min 8 ounces semisweet chocolate, chopped 5 tablespoons trans-free margarine 2 large eggs 1 large egg white 1 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1 cup raspberries 1 tablespoon Confectioners' sugar (optional) Directions 1. Preheat the oven to 325°F. Press parchment paper into the bottom of a 9" x 9" baking pan, making sure there is enough paper to overhang two opposite edges. Coat generously with cooking spray and dust lightly with flour. 2. Combine the chocolate and margarine in a bowl set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and let cool 2 minutes. 3. Meanwhile, combine the whole eggs, egg white, granulated sugar, and vanilla extract in a bowl. Combine the flour, baking powder, and salt in a separate bowl. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth. Add the flour mixture, stirring until combined. Gently fold in the raspberries. Pour the batter into the pan. 4. Bake for 48 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 10 minutes. Carefully lift the foil from the pan and cool completely on a rack. Cut into 16 squares and sprinkle with confectioners' sugar, if desired, before serving.