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Soy Chocolate Raspberry Brownies

Source: Soy Desserts
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Makes 10 Brownies
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 semi sweet 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 Brownies
Calories: 207
Fat. Total: 7g
Fiber: 2g
Carbohydrates, Total: 34g
Sodium: 67mg
% Cal. from Fat: 30%
Cholesterol: 42mg
Protein: 4g
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