Triple Raspberry Swirl Brownies

1 2/3 cups confectioners sugar
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
2 1/2 tablespoons canola oil
2 tablespoons raspberry all-fruit preserves
1 cup raspberries
1/2 cup whole grain pastry flour
3/4 teaspoon baking powder
1 1/2 ounces unsweetened chocolate
2 large egg whites
2 teaspoons raspberry liqueur or vanilla extract

1. Preheat the oven to 350°F. Line a 9" x 9" baking dish with foil, wrapping the excess foil over the handles. Coat with cooking spray.

2. In a medium bowl, mix the confectioners' sugar, flour, cocoa, baking powder, and salt.

3. In a large microwaveable bowl, combine the chocolate and oil. Microwave on high power for 1 minute. Stir until the chocolate is completely melted. Stir in the egg whites, preserves, and raspberry liqueur or vanilla. Stir in the flour mixture just until blended. Fold in the raspberries.

4. Pour the batter into the prepared baking dish and spread evenly.

5. Bake for 22 to 26 minutes, or until the center of the surface is almost firm when tapped. Cool on a rack for 15 minutes. Using the overhanging foil as handles, lift the brownies from the pan and place on a rack to cool completely


Number of Servings: 12

Recipe submitted by SparkPeople user FANTASTIC731.