Raspberry Crunch Brownies
Taste of Home
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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.
SERVINGS: 24
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + chilling
Ingredients:
- 1/4 cup vegetable oil
- 1-1/4 cups sugar
- 4 egg whites
- 1 cup all-purpose flour
- 2/3 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 teaspoons vanilla extract
- Nonstick vegetable spray
- 1/4 cup raspberry jam
- 2 tablespoons Grape-Nuts cereal
Directions:
In a large mixing 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).
Coat a 9-in. square pan with vegetable spray. Spread batter into pan. 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.