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Chocolate Raspberry Brownies




Source of Recipe


Unknown
Yield: 12 squares

1-1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup fat-free egg substitute
1 10 oz. jar sugar-free raspberry preserves, or apricot, or cherry)
1 teaspoon vanilla
1/8 teaspoon salt
1/2 teaspoon baking soda
1/4 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 under baked but not runny in the center. Allow to cool and cut into 2x2" squares.

One square equals: Calories 158 – (Calories from Fat 7) Fat 1g (Saturated Fat 0g), Cholesterol 0mg, Sodium 95mg, Total Carbohydrate 36g, Dietary Fiber 0g, Protein 2g