RASPBERRY CRUNCH BROWNIES

Raspberry Crunch Brownies image

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.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1/4 cup canola oil
1-1/4 cups sugar
4 large 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

Steps:

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.

Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.