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Low Fat Raspberry Brownies Recipe

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This recipe for Low Fat Raspberry Brownies, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 oz of light chocolate, coarsely chopped
4 eggs
1/2 cup of granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1/2 cup of low fat spread, melted
3/4 cup all-purpose flour
1/2 cup lraspberry spreadable fruit

Directions:
Directions:
Preheat oven to 350 degrees. Spray an 8" square baking pan with cannola oil. Melt the chocolate in a double boiler over simmering water; remove from heat and keep stirring until it goes smooth. Set aside and let it cool down. Meanwhile, in a large bowl, beat the eggs and sugar with an electric whipper at high speed for about 7 minutes till the eggs and sugar go fluffy. Then beat in the vanilla extract and salt. Now add the low fat spread and stir it to mix well. Stir in the flour, mixing well, and pour half of the mixture into medium bowl. Next, stir the melted chocolate into one portion of the batter and the spreadable fruit into the other portion. Scrape chocolate batter into the prepared pan. Set aside 1/2 cup. Scrape raspberry batter over the chocolate batter, and scatter spoonfuls of the reserved chocolate batter over the
raspberry batter, using all of the chocolate batter.
With a knife, cut through batter to create a marbled effect. Bake for about 30 minutes (or until a toothpick inserted in center comes out almost clean). Transfer pan to rack; let cool completely and cut into 16 equal squares. That was an easy low fat brownie recipe, wasn't it!?

 

 

 

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