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BRN: Raspberry Swirl Brownies




Source of Recipe


Prevention's Health Guaranteed Cookbook

1 2/3 cups confectioners' sugar
2/3 cup cake flour*
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 ounces unsweetened chocolate
2 1/2 tablespoons canola oil
2 tablespoons dark corn syrup
2 teaspoons raspberry liqueur or vanilla
2 egg whites
2 tablespoons raspberry jam
1 cup raspberries

Preheat the oven to 350 degrees F. Line a 9-inch x 9-inch baking dish with foil, wrapping the excess foil over the handles. Coat with no-stick spray.

In a medium bowl, combine the confectioners' sugar, flour, cocoa, baking powder, and salt. Mix well.

In a large microwave-safe bowl, combine the chocolate and oil. Microwave on high power for 1 minute. Stir until the chocolate is completely melted and smooth. Stir in the corn syrup, raspberry liqueur or vanilla, and egg whites. Mix well. Gently stir in the flour mixture just until blended.

Place the jam in a small microwave-safe bowl. Microwave on high power for 1 minute or until melted. Stir in the raspberries. Carefully fold into the batter, keeping most of the berries whole.

Spoon the batter into the prepared baking dish and spread evenly. Bake for 22 to 26 minutes or until the center of the surface is almost firm when tapped. Cool in the pan on a wire rack for 15 minutes. Using the overhanging foil as handles, lift the brownies from the pan and return to
the wire rack. Let cool completely.

Cut into bars, wiping the knife blade between cuts.

*You can replace the cake flour with 1/2 cup all-purpose flour mixed with 2 tablespoons cornstarch.

Note: To make cutting sticky desserts easier, remove from the pan and slice with unwaxed dental floss. Cut a piece of floss several inches longer than the dessert that you're cutting. Hold the floss taut over the dessert, then lower your hands so the floss cuts through it. Let go of one end and pull the floss out through the other side.

Makes 12

Nutrition notes:

Per brownie: calories 149, fat 5.2g, protein 1.9 g, carbohydrates 26.1 g, dietary fiber 1.7 g, cholesterol 0 mg, sodium 70 mg

Categories: Cookies, Brownies, Chocolate

Typed for you by Judi Mae Phelps