Chocolate Raspberry Brownies

I will be the first to admit that when it comes to baked treats, I'm really not a fan of brownies. I'm serious - they don't do much for me. There are many other desserts I'd prefer eating other than brownies - but this recipe is so good, that it's hard to pass these up, even if you're not a chocolate fan. Two classic flavor pairings are present in these brownie - chocolate and raspberry. Surprisingly, these brownies are actually considerably lower in fat because they are made with cocoa powder and not squares of baking chocolate. However, they are high in sugar - but even so, compared to most brownie recipes, there's actually less sugar in these than you may think. The calories, saturated fat and cholesterol have been cut out by using Egg Beaters instead of whole eggs. Some calories from sugar have been eliminated by the use of sugar-free raspberry preserves. Any way you slice it (pun not intended), these delicious little morsels are perfect for an afternoon snack or as a lighter after-dinner dessert. Sprinkle the tops with a little confectioners sugar and serve with a few extra raspberries. If desired, you can serve with a little whipped cream or plain vanilla ice cream or frozen yogurt.

Chocolate Raspberry Brownies

1 cup sugar

¾ cup unsweetened cocoa powder

1 cup Egg Beaters

1 (10 oz.) jar sugar-free raspberry preserves

1 tsp. pure vanilla extract

¼ tsp. pure almond extract

½ tsp. kosher salt

½ tsp. baking soda

1 cup flour

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and cocoa powder. Gradually pour in the egg and let it blend well. Add the preserves in small increments and let mix until thoroughly combined. Mix until the sugar is dissolved and no longer grainy. Add the salt and extracts and mix briefly. 

In a small bowl, combine the flour and the baking soda; you can sift these if desired, but it's not required. 

Add the flour mix to the wet ingredients and mix just until the flour disappears. Do not over mix!

Turn the batter into a greased 13 x 9" pan and bake at 325 degrees for 30 - 35 minutes. The brownies should be slightly under-baked, but not runny. Let the brownies cool completely, then cut into 2 x 2" squares.

Makes 24 brownies

NOTE:  These brownies may be sticky to cut. To reduce sticking, wet the knife with a little bit of water between each cut, or partially freeze before cutting.