Raspberry Crunch Brownies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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From Rita Winterberger of Huson, Montana comes this recipe for a moist, low-fat dessert with a rich, dark-chocolate flavor and nut-like crunch. Ingredients:
1/4 cup canola oil |
1-1/4 cups sugar |
4 egg whites |
1 cup king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1-1/2 teaspoons vanilla extract |
1/4 cup raspberry jam |
2 tablespoons grape-nuts, optional |
Directions:
1. In a large bowl, beat oil and sugar until blended. Beat in egg whites. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture just until moistened. Stir in vanilla. (Batter will be thick).
2. Spread batter into a 9-in. square pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Spread with jam and sprinkle with Grape-Nuts if desired. Cool completely. Yield: 2 dozen.
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