Chocolate Raspberry Brownies
When craving for brownies can't be denied, give in with moist, chewy Chocolate
Raspberry Brownies. These sinfully rich and decadent brownies taste like pure chocolate,
but are made without butter, oil or margarine.
A jar of sugarless raspberry jam in the batter takes the place of butter, margarine
or oil. The fruit preserves add flavor and texture, keeping the brownies moist and
chewy and adding a delicious, fruity flavor. Be sure to shop for brands that are
sweetened with fruit juice concentrates instead of sugar or high fructose corn syrup.
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup fat-free
- 1 (10 ounce) jar sugar-free raspberry preserves, cherry preserves
or apricot preserves
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon pure almond extract
- 1 cup all-purpose
- 1/2 teaspoon baking soda
- Heat oven to 325 degrees F. Thoroughly coat a 13 x 9-inch pan with nonstick cooking
spray. Set aside.
- With electric mixer, combine sugar and cocoa. Gradually pour in egg substitutes
and raspberry jam, beating on low speed until sugar is no longer grainy. Add vanilla
salt and pure almond extract and beat briefly to mix.
- Combine flour and baking soda
and store in with a flexible rubber spatula. Do not overmix!!!
- Bake 30 to 35 minutes. Brownies should be slightly under-baked but not runny
in the center. Allow to cool and cut into 2 x 2-inch bars.
- Because of the jam, these brownies are sticky to cut. To reduce sticking,
wet the knife between each cut or partially freeze the brownies before slicing.
Nutrition analysis per bar: 114 calories; 0.7y fat; 26g carbohydrate; 0mg