Feed your family and friends these super moist and rich, dye-free Valentine’s Day Brownies. Serve them in squares or use a heart-shaped cookie cutter!  You won’t want to eat another candy heart with harmful FDA BLUE 1, YELLOW5, RED40 YELLOW6 food dyes.

 

CHOCOLATE RASPBERRY SWIRL BROWNIES

Recipe by Carrie Paul – The Longest Fork (Inspired by George Duran)

Servings: 16-20 Brownies

Raspberry Swirl Ingredients:

2 cups frozen raspberries, thawed

6 oz. cream cheese, room temperature

½ cup sugar

1 egg, room temperature

2 Tbsp. flour

 

Chocolate Brownie Ingredients:

1 cup butter, softened

¾ cup sugar

3 eggs, large, room temperature

1 tsp. vanilla extract

2/3 cup cacao powder

1 cup flour

½ tsp. salt

½ tsp baking powder

 

Directions

1. Preheat oven 350 degrees F and prepare a 9x13in. baking pan with oil or parchment paper.
2. Puree raspberries in a blender until smooth and strain through a fine mesh sieve. Measure out 1/3 cup seed-free raspberry sauce. Reserve remaining seeded raspberries for smoothie or compost.
3. Using a handheld or stand mixer, combine 1/3 cup raspberry puree with remaining Raspberry Swirl Ingredients and beat until smooth. Set aside.
4. In a separate large bowl, beat softened butter and sugar until light and fluffy. Add eggs and vanilla and beat an additional 30 seconds.
5. Add remaining ingredients (cacao powder, flour, salt, and baking powder) and stir until just combined. Be sure not to over mix.
6. Spread 2/3 of the chocolate brownie batter into the prepared pan. Then top with the raspberry mixture and spread evenly. Add remaining chocolate batter in dollops and then using a knife make swirls throughout.  Bake for 30-40 minutes until cooked through.  Cool then cut into squares or shapes using a cookie cutter.