Raspberry Truffle Brownies

4 oz unsweetened chocolate, chopped

1/2 cup raspberry fruit spread
1/2 cup sugar or other dry sweetener (see note)
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract

1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup frozen raspberries

Preheat oven to 350 F. Line an 8 inch pan with parchment paper and lightly mist with non-stick cooking spray.

Melt the chocolate in either a double boiler or the microwave. Set aside.

In a large mixing bowl, vigorously mix together the jam, sweetener, and apple sauce. Stir in the extracts and the melted chocolate.

Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff dough forms. Fold in the raspberries. Spread the mixture into the prepared pan. It will be very thick, you’ll probably need to use your hands to evenly spread the batter.

Bake for 16 to 18 minutes, they should still be soft and gooey. If a tester toothpick comes out clean, they’re overbaked. Remove from oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.

Serving Size: Makes approx. 12 brownies

Number of Servings: 12

Recipe submitted by SparkPeople user MANKIE87.