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Ingredients
- 1 c. All purpose flour
- 1/2 c. Unsweetened cocoa pwdr
- 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 3/4 c. Sugar
- 1/2 c. Raspberry puree
- 1/4 c. Butter, melted
- 2 x Egg whites
- 1 lrg Egg
- 1 ct , (8oz) light frzn whipped topping (lite)
- 1/4 c. Raspberry puree
- 1/4 c. Seedless raspberry jam, melted and divided
Directions
- Preheat oven to 350. Spray 8x8 baking pan with cooking spray. In a medium bowl, combine flour, cocoa, baking pwdr, and salt. Mix well. In a lg.
- mixing bowl, using an electric mixer set on medium speed, beat together sugar, raspberry puree, and butter till light and fluffy. Beat in whites and egg. At low speed, beat in flour mix till blended. Spread batter in prepared pan. Bake till a toothpick inserted in the center comes out almost clean, about 25 min. Place pan on wire rack and cold 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!!!!!!
- To store and freeze brownies: place one layer of brownies in a container and freeze. Place waxed paper over frzn layer; top with another layer of brownies and freeze.
- Recipe originated from: "Healthy Meals in Min"
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