Recipe - Cocoa-Berry Brownies

1 cup All purpose flour
One half cup Unsweetened cocoa powder
One fourth teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Sugar
One half cup Raspberry puree
One fourth cup Butter; melted
2 Egg whites
1 lg Egg

FOR THE TOPPING
1 Container; (8oz) light
frozen whipped topping
(lite)
One fourth cup Raspberry puree
One fourth cup Seedless raspberry jam;
melted and divided

Preheat oven to 350. Spray 8x8 baking pan with cooking spray. In a medium
bowl, combine flour, cocoa, baking powder, and salt. Mix well. In a lg.
mixing bowl, using an electric mixer set on medium speed, beat together
sugar, raspberry puree, and butter until light and fluffy. Beat in whites
and egg. At low speed, beat in flour mixture until blended. Spread batter
in prepared pan. Bake until a toothpick inserted in the center comes out
almost clean, about 25 minutes. Place pan on wire rack and cool completely.
To prepare topping: in a medium bowl, combine whipped topping and raspberry
puree. Spread half of jam over brownies. Spread whipped topping mix over
the jam. Drizzle remaining jam over topping. Gently run a knife through the
jam to make a marbled pattern. Cut into squares.

Yuuuuummmmmmmm!!!!!!

Makes 16 brownies 1 serving= 130 calories/ 5g. fat=30% calories from fat.

To store and freeze brownies: place one layer of brownies in a container
and freeze. Place waxed paper over frozen layer; top with another layer of
brownies and freeze.

Recipe originated from: "Healthy Meals in Minutes"

Posted to BakeryShoppe Digest V1 #509 by Abtaxel Abtaxel@aol.com on Jan
16, 1998