Chocolate Rasberry Brownies
Chocolate and rasberries make for a great combination with this dessert.
Nutrition Facts: Carbhydrates 8.3g
Yield: Serves 12
Ingredients
- 1 cup Splenda
- 3/4 cup unsweetened cocoa powder
- 6 eggs
- 1/4 cup sugar free raspberry preserves (or apricot, or cherry)
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. almond extract
- 1 cup high gluten flour
Instructions
- Preheat oven to 325F
- Grease a 9x13 inch pan
- Set aside
- Combine Splenda and cocoa
- Gradually add eggs and preserves, beating on low-speed with electric mixer
- Add vanilla, salt, and almond extract and beat briefly to mix
- Combine flour and baking soda and stir in with a spatula
- Do not over mix
- Turn into prepared pan
- Bake at 325F for 30-35 minutes
- Brownies should be slightly under-baked but not runny in the center
- Allow to cool and cut into small squares
