Raspberry-Walnut Brownies

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Raspberry-Walnut Brownies

Raspberry-Walnut Brownies


  • 2 tablespoons finely chopped walnuts
  • 1/4 cup no-sugar-added raspberry spread
  • vegetable cooking spray
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup all-purpose flour
  • 4 egg whites discard yolks or reserve for another use
  • 1 1/4 cups sugar
  • 1/4 cup vegetable oil


  • Combine oil and sugar in a medium bowl, beating well with an electric mixer on medium speed. Add egg whites: beat well. Combine flour, baking powder, salt, and cocoa; add to sugar mixture, beating well. Stir in vanilla.

    Coat a 9-inch square baking pan with cooking spray and pour in batter. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Spread with raspberry spread; sprinkle with nuts. Cool completely.

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