Bittersweet Brownies with Vanilla Ice Cream and Raspberry Sauce

[update: a reader noted that the sauce is more of a coulis than a compote. That probed me to look into the definitions and s/he is probably right. But to avoid confusion, I am just going to say it's a sauce. Thank you for calling it out!]

I meant to post this recipe for you last week just in time for Halloween, but I am a pathological procrastinator.

Well, chocolate and raspberry is good for anytime of the year anyway.

I just thought that the dripping red sauce would look kinda Halloween appropriate.

But better late than never, right?

In all seriousness, this is a relatively low fat brownie recipe. I baked it for 25 minutes and it came out just a little dry, so next time I would take it out of the oven at 22-23 minutes.  I also used Hershey's Extra Dark chocolate instead of baking chocolate, so I cut out 1 cup of sugar the original recipe had called for.

Happy belated Halloween!

ps- workout of the day is called "Sexy Supremacy", I didn't have a sandbag or a dip station so I used free weights and did push-ups instead of pull-ups. I finished the entire workout in 25 minutes... so intense!!

Bittersweet Brownies with Vanilla Ice Cream and Raspberry Sauce
Brownies recipe adapted from Fitness Magazine

Brownies
1 large egg
1 egg white
3 tablespoons plain nonfat yogurt
1 1/2 teaspoons pure vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup canola oil
1/2 teaspoon sea salt
1/4 cup unsweetened cocoa powder
3 ounces high-quality unsweetened baking chocolate, chopped (I used Hershey's extra dark semi-sweet chocolate, and I didn't have a weigh so I used about 11 squares within the chocolate bar. If using unsweetened chocolate, you might want to add a little more sugar)
1/3 cup unbleached all-purpose flour
1/3 cup buckwheat or presifted whole wheat flour

1. Preheat oven to 375F. 

2. In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract; set aside.
3. In a small saucepan, combine sugar, oil, salt, and 3 tablespoons water, stirring constantly for 3 minutes on medium-high heat. 

4. Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth.
5. Pour batter into 8x8 baking pan. Bake 22-23 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.

Raspberry sauce

1/2 box of raspberry, washed and dried

1/2 tsp white sugar (add more if looking for a sweeter sauce)

Juice of 1/2 lime

Add all ingredients into small saucepan and let simmer for 5 mins. Cool, strain all the seeds, and serve.