Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c All-purpose flour
1 c Sugar
1/2 c Packed brown sugar
1/2 c Unsweetened cocoa powder
1/3 c Margarine or butter, melted
-(don't use a margarine
-spread)
1/3 c Evaporated skim milk
2 Egg whites
1 Egg
2 tb Light corn syrup
1 tb Raspberry liqueur or orange
-juice
1 ts Vanilla
3/4 c Fresh raspberries
1 tb Powdered sugar

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING

We trimmed half of the fat by eliminating 2 egg yolks, reducing the
butter and using evaporated skim milk.

Non-stick spray coating Chocolate-Raspberry Glaze (recipe follows)

1. Spray a 9x9x2-inch baking pan with non-stick coating. Set pan
aside.

2. In a large bowl, combine the flour, sugar, brown sugar and cocoa
powder. Make a well in the center.

3. Add the melted butter, evaporated skim milk, egg whites, egg, corn
syrup, raspberry liqueur or juice and vanilla. Beat with a spoon till
well mixed.

4. Spread the batter into the prepared pan. Sprinkle the raspberries
on top.

5. Bake in a 350-F oven 40 minutes. Cool in pan. Top with powdered
sugar. Drizzle with glaze. Let stand 30 minutes to set glaze. Cut
into bars.

Makes 16.

Chocolate-Raspberry Glaze: In a small bowl, stir together 1/2 cup
sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1
tablespoon raspberry liqueur or orange juice and 1/4 teaspoon
vanilla. If necessary, add 1 to 2 teaspoons water to thin mixture.

Nutrition information per brownie: 195 calories, 3 g. protein, 35 g.
carbo., 5 g. total fat (1 g. sat. fat), 14 mg. chol., 1 g. fiber, 65
mg. sodium.

Source: Midwest Living, August 1995

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