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Chocolate Rasberry Brownies

Chocolate and rasberries make for a great combination with this dessert.

Nutrition Facts: Carbhydrates 8.3g
Chocolate Rasberry Brownies Photo
Yield: Serves 12


  • 1 cup Splenda
  • 3/4 cup unsweetened cocoa powder
  • 6 eggs
  • 1/4 cup sugar free raspberry preserves (or apricot, or cherry)
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. almond extract
  • 1 cup high gluten flour


  1. Preheat oven to 325F
  2. Grease a 9x13 inch pan
  3. Set aside
  4. Combine Splenda and cocoa
  5. Gradually add eggs and preserves, beating on low-speed with electric mixer
  6. Add vanilla, salt, and almond extract and beat briefly to mix
  7. Combine flour and baking soda and stir in with a spatula
  8. Do not over mix
  9. Turn into prepared pan
  10. Bake at 325F for 30-35 minutes
  11. Brownies should be slightly under-baked but not runny in the center
  12. Allow to cool and cut into small squares

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(Page 1 of 1, 2 total comments)



These brownies were delicious. We ate them warm with a dollop of lite whipped topping. The ingredients were simple; had everything on hand to make them.

posted Mar 19th, 2010 7:31 pm



anything that still uses splenda/nutrasweet/equal is not good. Do your research, but make sure it isn't on the company site that is trying to sell you the lies. I cook with stevia, applesauce, honey, and sometimes raw cane sugar if I must.

posted Jan 22nd, 2010 12:03 am


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