Raspberry-Topped Brownie Cake

[quicklook-recipe prep_time=”15 min” cook_time=”30 min” serves=”8″ details=”” ] Treat family or guests to this luscious combination of chocolate and berries.

[quicklook-recipe prep_time=”15 min” cook_time=”30 min” serves=”8″ details=”” ]

Treat family or guests to this luscious combination of chocolate and berries.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 tablespoons vegetable oil
  • 2 tablespoons unsweetened cocoa powder
  • 1 egg
  • 3/4 cup sugar
  • 1/2 cup flour

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coarsely chopped pecans
  • 3 cups raspberries
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. Spray an 8-inch round cake pan with nonstick cooking spray. In a large bowl, combine the oil, cocoa powder, egg, 1/4 cup of water, 1/2 cup of the sugar, the flour, baking soda and salt. Mix until well combined. Fold in the nuts. Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Meanwhile, in a medium saucepan, combine 1 1/2 cups of the raspberries and the remaining 1/4 cup sugar, and cook, stirring, for 4 minutes or until the berries are juicy. Stir in the cornstarch mixture and cook, stirring, for 4 minutes or until thickened. Strain through a sieve to remove the seeds. Cool for 10 minutes, then spoon over the brownie base. Arrange the remaining 1 1/2 cups berries on top.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”193″ calories_fat=”” fat=”7g” sat_fat=”1g” choles=”27mg” sodium=”115mg” carbs=”” sugars=”” protein=”3g” fiber=”3g”]

    [/nutrition-info]

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    Originally Published in Reader's Digest