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Raspberry Crunch Brownies Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES: 24 servings


  • 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

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.


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

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