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raspberry-brownies recipe

Date:    Fri, 11 Mar 94 17:47:00 PST
 From:    sally charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 Subject: VLF raspberry brownies
 No, I haven't actually tried these myself, but I think I may give them a whirl
 this weekend.  This recipe is taken from the L.A. _Daily News_.
 By Charlotte Balcomb Lane
 1 1/2 cups sugar
 3/4 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
 1/2 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.  (Sal's note:
 seems to me that a thorough dusting with flour will work instead.) Set aside.
 With an electric mixer, combine sugar  and cocoa.  Gradually pour in egg substi
 tutes 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.  Makes 24.
 TEST KITCHEN NOTES: Because of jam, these brownies are sticky to cut.  To re-
 duce sticking, wet the knife between each cut or partially freeze the brownies
 before cutting.  (Sal's note:  this is assuming you've been able to wait till
 they were cool to cut them, rather than scooping some out with a spatula!)
 Nutritional information per 2x2" bar:
 114 calories
 0.7 gram fat (yippee!)
 26 grams carbohydrate
 O milligrams cholesterol
 86 milligrams salt
 kwovo ovo