Ingredients:
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup fat-free egg substitutes
1 jar (10 oz.) sugar-free raspberry preserves (or apricot,
or cherry)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon almond extract
1 cup flour
Instructions:
Thoroughly coat a 9x13 inch pan with nonstick cooking
spray. (Sal's note: seems to me that a thorough dusting with flour
will work instead.) Set aside.
With an electric mixer, combine sugar and cocoa.
Gradually pour in egg substitutes and raspberry jam, beating on low-speed
until sugar is no longer grainy. Add vanilla, salt, and almond extract
and beat briefly to mix. Combine flour and baking soda and stir in
with a flexible rubber spatula. Do not over mix. Turn into prepared
pan.
Bake in preheated 325-degree oven 30-35 minutes.
Brownies should be slightly underbaked but not runny in the center.
Allow to cool and cut into 2x2" squares.
Quantity:
Makes 24 servings
|