When a craving for brownies can't be denied, give in with moist, chewy chocolate raspberry brownies. These sinfully rich and decadent brownies taste like pure chocolate, but are made without butter, oil or margarine.
Instead of getting a rich chocolate flavor from high-fat chocolate, these brownies get flavor from unsweetened cocoa powder.
Chocolate raspberry brownies
1 1/2 cups sugar
jTC 3/4 cup unsweetened cocoa powder
1 cup fat-free egg substitutes
1 (10-ounce) jar sugar-free raspberry preserves, cherry preserves apricot preserves
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon almond extract
1 cup flour
Heat oven to 325 degrees. Thoroughly coat a 9-by-13-inch pan with nonstick cooking spray. Set aside.
With an electric mixer, combine the sugar and cocoa. Gradually pour in the egg substitutes and raspberry jam, beating on low speed until the sugar is no longer grainy. Add the vanilla, salt and almond extract and beat briefly to mix. Combine the flour and baking soda and stir in with a flexible rubber spatula. Do not over-mix. Pour into prepared pan and bake 30 to 35 minutes. Brownies should be slightly underbaked but not runny in the center.
Allow to cool and cut into 2-by-2-inch bars.
Test kitchen notes: 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 information per bar: calories, 114; fat, 0.7 grams; carbohydrates, 26 grams; cholesterol, none; sodium, 86 milligrams.