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Low-Fat Raspberry Brownies Recipe
Ingredients
nonstick cooking spray.
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1/3 cup butter, melted
1/3 cup evaporated fat-free milk
2 egg whites
1 egg
2 tablespoons light-colored corn syrup
1 tablespoon raspberry liqueur or orange juice
1 teaspoon vanilla
3/4 cup fresh raspberries
1 tablespoon powdered sugar
1 recipe Chocolate-Raspberry Glaze (recipe below)
Method
Spray a 9x9x2-inch baking pan with nonstick cooking spray.
Set aside.
In a large bowl, combine flour, granulated sugar, brown sugar and cocoa powder.
Make a well in the center.
Add melted butter, evaporated fat-free milk, egg whites, egg, corn syrup, raspberry liqueur or juice and vanilla.
Beat with a spoon till well mixed.
Spread the batter into the prepared pan.
Sprinkle raspberries on top.
Bake in a 350 degree F oven for 40 minutes
Cool in pan.
Sprinkle with powdered sugar.
Drizzle with Chocolate-Raspberry Glaze.
Let stand for 30 minutes to set glaze.
Cut into bars.
Makes 16.
Chocolate-Raspberry Glaze: In a small bowl, stir together 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 tablespoon raspberry liqueur or orange juice and 1/4 teaspoon vanilla.
If necessary, stir in 1 to 2 teaspoons water to thin mixture.
Nutrition facts per serving: 195 calories, 5 g total fat, 1 g saturated fat, mg cholesterol, 65 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein
