This Recipe for Low Fat Raspberry Brownies makes a delectable treat for anytime!
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Treats the whole family will enjoy ... those who are on a low fat diet, and those who are not ;)
If you want to make these brownies, and do not necessarily require them to be "low fat", you can simply adjust the recipe and use regular eggs, and regular margarine or butter.
Let's get baking!
Note - This recipe includes "frozen" raspberries as an ingredient, however, "fresh" raspberries, sprinkled lightly with a few teaspoons of sugar, and allowed to sit for about an hour, should work just as well!
1/2 cup "light" margarine
2/3 cup cocoa, unsweetened
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups granulated sugar
egg substitute (equiv. to 4 eggs)
2 tsps. vanilla extract
1 cup raspberries, frozen, lightly sweetened
1 cup raspberry jam ("less sugar", or "sugar free" jam), optional
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Melt margarine, remove from heat, and mix in 2/3 cup cocoa, until well combined. Allow to cool for about 10 minutes.
In a bowl, mix together the flour, baking soda and the salt.
In another bowl, whisk together the egg substitute and the sugar, and then whisk in the margarine/cocoa mixture, and the vanilla.
Gently, fold in the raspberries, being careful not to break them up too much. Batter will be fairly stiff.
Transfer the batter to a 9" x 13" , greased baking dish.
Bake at 350° F for 25 - 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Allow to cool and cut into squares.
Optional - heat the raspberry jam over low heat, until melted, stirring occasionally.
Remove from heat, and pour over each raspberry brownie!
Makes about 15 brownies.
Enjoy every bite! :)
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