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Chocolate Rasberry Brownies

Chocolate and rasberries make for a great combination with this dessert.

Chocolate Rasberry Brownies Photo
Nutrition Facts: Carbhydrates 8.3g
Yield: Serves 12



  1. Preheat oven to 325F
  2. Grease a 9x13 inch pan
  3. Set aside
  4. Combine Splenda and cocoa
  5. Gradually add eggs and preserves, beating on low-speed with electric mixer
  6. Add vanilla, salt, and almond extract and beat briefly to mix
  7. Combine flour and baking soda and stir in with a spatula
  8. Do not over mix
  9. Turn into prepared pan
  10. Bake at 325F for 30-35 minutes
  11. Brownies should be slightly under-baked but not runny in the center
  12. Allow to cool and cut into small squares