Low-Fat Raspberry Brownies
- Makes: 16 servings
- Prep 15 mins
- Bake 40 mins
- Stand 30 mins
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 follows)
Directions
- 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.
Chocolate-Raspberry Glaze
Ingredients
- 1/2
cup
sifted powdered sugar
- 1
tablespoon
unsweetened cocoa powder
- 1
tablespoon
raspberry liqueur or orange juice
- 1/4
teaspoon
vanilla
- 1 - 2
teaspoons
water, if needed
Directions
- 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.
Nutrition Facts
(Low-Fat Raspberry Brownies)
Servings Per Recipe 16, sat. fat (g) 1, chol. (mg) 14, Fat, total (g) 5, carb. (g) 35, pro. (g) 3, cal. (kcal) 195, sodium (mg) 65, fiber (g) 1