Raspberry Swirl Brownies
|Cake flour||2⁄3 Cup (10.67 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Unsweetened chocolate||1 1⁄2 Ounce|
|Canola oil||2 1⁄2 Tablespoon|
|Dark corn syrup||2 Tablespoon|
|Vanilla liqueur||2 Teaspoon (or raspberry)|
|Raspberry jam||2 Tablespoon|
|Raspberries||1 Cup (16 tbs)|
Preheat the oven to 350°F.
Line a 9" X 9" baking dish with foil, wrapping the excess foil over the handles.
Coat with no-stick spray.
In a medium bowl, combine the confectioners' sugar, flour, cocoa, baking powder, and salt.
In a large microwave-safe bowl, combine the chocolate and oil.
Microwave on high power for 1 minute.
Stir until the chocolate is completely melted and smooth.
Stir in the corn syrup, raspberry liqueur or vanilla, and egg whites.
Gently stir in the flour mixture just until blended.
Place the jam in a small microwave-safe bowl.
Microwave on high power for 1 minute, or until melted.
Stir in the raspberries.
Carefully fold into the batter, keeping most of the berries whole.
Spoon the batter into the prepared baking dish and spread evenly.
Bake for 22 to 26 minutes, or until the center of the surface is almost firm when tapped.
Cool in the pan on a wire rack for 15 minutes.
Using the overhanging foil as handles, lift the brownies from the pan and return to the wire rack.
Let cool completely.