Chocolate raspberry brownies

Yield: 12 Servings

Measure Ingredient
1½ cup Sugar
¾ cup Unsweetened cocoa powder
1 cup Fat-free egg substitutes
1 Jar; (10 oz) sugar-free raspberry preserves, or apricot, or cherry)
1 teaspoon Vanilla
½ teaspoon Salt
½ teaspoon Baking soda
¼ teaspoon Almond extract
1 cup Flour

Thoroughly coat a 9x13 inch pan with nonstick cooking spray and dust with flour. With an 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 almond extract and beat briefly to mix. Combine flour and baking soda and stir in with a flexible rubber spatula. Do not over mix. Turn into prepared pan. Bake in preheated 325-degree oven 30-35 minutes. Brownies should be slightly underbaked but not runny in the center. Allow to cool and cut into 2x2" squares.

Nutrition Facts Amount Per Serving: Calories 158 - Calories from Fat 7 Percent Total Calories From: Fat 4%, Protein 5%, Carbohydrate 90% Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Posted to recipelu-digest Volume 01 Number 447 by Kara9718<Kara9718@...> on Jan 4, 1998

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