|Vegetable cooking oil spray||1|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||3 Tablespoon|
|Baking powder||1⁄4 Teaspoon|
|Nonfat cream cheese||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Semisweet chocolate||3 1⁄2 Ounce, melted|
|Vegetable oil||5 Teaspoon|
|Liquid egg substitute||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|Raspberries||1 Cup (16 tbs) (Fresh Or Frozen)|
1. Preheat oven to 350°. Coat 8 x 8 x 2-inch-square baking pan with cooking spray.
2. In medium bowl stir together flour, cocoa powder, and baking powder.
3. In second medium bowl, with electric mixer beat together cream cheese and sugar until creamy. Beat in melted chocolate and oil. Gradually beat in egg substitute and vanilla. On low speed, beat in flour mixture until smooth. Fold in raspberries if using. Spoon into prepared pan.
4. Bake for 35 minutes or until firm. Cool pan on wire rack. Cut into 16 pieces.