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 until 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.
In a small bowl, stir together powdered sugar, cocoa powder, raspberry liqueur or orange juice and vanilla. If necessary, stir in 1 to 2 teaspoons water to thin mixture.