Email to Phyllis_ aka_ Filus      

Chocolate Raspberry Brownies

Source of Recipe

Azlinda - Recipe Goldmine


Recipe Introduction

Recipe Link: www.recipegoldmine.com/recipes/recipes.html


CHOCOLATE RASPBERRY BROWNIES

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 C. granulated sugar
3/4 C. unsweetened cocoa powder
1 C. fat-free egg substitutes
1 (10 oz.) jar sugar-free raspberry preserves, cherry
preserves or apricot preserves
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. pure almond extract
1 C. all-purpose flour

Preheat oven to 325ºF. 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 stir in with a flexible rubber spatula. Do Not Overmix!!!

Bake 30 to 35 minutes. Brownies should be slightly underbaked but not runny in the center. Allow to cool and cut into 2 x 2-inch bars.

NOTE: 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; 0.7g fat; 26g carbohydrate; 0mg cholesterol, 86mg sodium