NEXT RECIPE >

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

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

Nutritional Facts

1 each: 101 calories, 3g fat (0 saturated fat), 0 cholesterol, 46mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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


Reviews for Raspberry Crunch Brownies

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image