Photo: Dasha Wright; Styling: Linda Hirst
Fans of dark, bittersweet chocolate will appreciate the subtle sweetness in these chewy, whole grain bars. They're like brownies for breakfast--without the guilt!
How to Make It
Step 1
Preheat oven to 350°. Line an 8- or 9-inch square baking pan with nonstick aluminum foil or parchment paper. Set aside.
Step 2
Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler. Cook, stirring occasionally, 3 minutes or until melted. Remove from heat.
Step 3
Combine chocolate mixture, sugar, and next 3 ingredients in a large bowl, and stir until well blended. Add in flour, then eggs, stirring until combined. Fold in cereal.
Step 4
Pour batter evenly into prepared pan. Sprinkle with raspberries, pressing berries gently halfway into batter.
Step 5
Bake 30 minutes. (Center will be moist.) Cool completely on a rack. Cut into 10 bars. Store in an airtight container in refrigerator for 10 days or freeze up to 2 months.
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