Print Options

Back to Raspberry Crunch Brownies >

Include these items:

Taste of Home Logo

Raspberry Crunch Brownies

 Raspberry Crunch Brownies
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.
24 ServingsPrep: 15 min. Bake: 20 min. + chilling

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 McCormick® Pure 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,

2 of 2

Raspberry Crunch Brownies (continued)

Nutritional Facts: 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.