These soy chocolate raspberry brownies are so chocolaty and satisfying, I call them the dessert to "live for." The fat and calories are so low, but they still have that luscious mouth feel that you expect from chocolate. Serve with raspberry sauce for a little extra sweetness.
- 1/2 cup whole-wheat pastry flour
- 1/2 cup soy flour
- 1/4 teaspoon baking powder
- 2 whole eggs
- 1 cup sugar or light granulated cane juice
- 3 tablespoons soft soy margarine
- 1/3 cup semisweet soy chocolate chips
- 1/4 cup raspberry jam
Preheat the oven to 350 degrees F and lightly grease an 8-inch round or square cake pan.
In a mixing bowl, combine the wheat flour and soy flour and baking powder and set aside.
In an electric mixer, cream the eggs and sugar until smooth.
In a double boiler over medium heat, melt the margarine and chocolate chips, stir until smooth and remove from the heat.
Add the chocolate mixture to the egg mixture a little at a time, and continue to beat.
Slowly incorporate the flour into the liquid mixture. Beat slowly, and gradually increase speed until well combined.
Fold in the jam and pour into the prepared cake pan.
Bake for 30 minutes. Let cool before removing.
Brownies can be stored in an airtight container for 3 days
COOKING NOTE: These can be cut into the traditional squares, or baked in a round pan and cut into decorative wedges
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
207 calories; 7g total fat; 42mg cholesterol; 67mg sodium; 34g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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