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1 2/3 cups confectioners' sugar
1/2 cup whole grain pastry flour
1/4 cup unsweetened cocoa powder
3/4 tsp. baking powder
1/8 tsp. salt
1 1/2 oz. unsweetened chocolate
2 1/2 tbsp. canola oil
2 large egg whites
2 tbsp. raspberry all-fruit preserves
2 tsp. raspberry liqueur or vanilla extract
1 cup raspberries

Preheat the oven to 350F. Line a 9"x9" baking dish with foil, wrapping the excess foil over the handles. Coat with cooking spray.

In a medium bowl, mix the confectioners' sugar, flour, cocoa, baking powder, and salt.

In a large microwavable bowl, combine the chocolate and oil. Microwave on high power for 1 minute. Stir until the chocolate is completely melted. Stir in the egg whites, preserves, and raspberry liqueur or vanilla. Stir in the flour mixture just until blended. Fold in the raspberries.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 22 to 26 minutes, or until the center of the surface is almost firm when tapped. Cool on a rack for 15 minutes. Using the overhanging foil as handles, lift the brownies from the pan and place on a rack to cool completely.

Makes 12
 
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