Home > Recipes > Raspberry Crunch Brownies

Raspberry Crunch Brownies Recipe

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.

This recipe is:

Diabetic Friendly

[X]

Rate Raspberry Crunch Brownies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Crunch Brownies Recipe

Prep: 15 min. Bake: 20 min. + chilling

Yield: 24 Servings

15 20 35

Ingredients

1/4 cup canola 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
1/4 cup raspberry jam
2 tablespoons Grape-Nuts, optional

Directions

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).
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.

Nutritional Facts 1 brownie equals 101 calories, 3 g fat (trace saturated fat), 0 cholesterol, 46 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Raspberry Crunch Brownies in Taste of Home April/May 1993, p22