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Raspberry Crunch Brownies

"From Rita Winterberger of Huson, Montana comes this recipe for a moist, low-fat dessert with a rich, dark-chocolate flavor and nut-like crunch."
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Ingredients

35 m servings
Original recipe yields 24 servings

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Directions

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  1. In a mixing bowl, beat oil and sugar. Add egg whites and continue beating until well mixed. Combine flour, cocoa, baking powder and salt; add to mixing bowl and beat until moistened. Stir in vanilla. Batter will be thick. Coat a 9-in. square pan with vegetable spray. Spread batter into pan. Bake at 350 degrees F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Spread with jam and sprinkle with Grape-Nuts if desired. Cool completely.

Footnotes

  • Diabetic exchanges: One serving equals 1 starch, 1/2 fat; also, 105 calories, 47 mg sodium, 0 cholesterol, 19 gm carbohydrates, 2 gm protein, 3 gm fat.

Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

I wasn't sure if I'd like this recipe when I first saw it, but it turned out amazing. The brownie part was rich and chewy, and the rasperry complemented the chocolate very well without being too...

Most helpful critical review

This was ok. The brownie was very dense. I would cut back on the cocoa- the chocolate flavor was overwhelming and I love chocolate!

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I wasn't sure if I'd like this recipe when I first saw it, but it turned out amazing. The brownie part was rich and chewy, and the rasperry complemented the chocolate very well without being too...

Very good brownies! Even better than the recipe from my favorite cookbook - AND lowfat! I altered the recipe a bit: I used half oil, half unsweetened applesauce, and they turned out okay (more...

The brownies turned out great, although next time I might add more raspberry flavor (yogurt maybe?). Great texture! Some changes I made: I mixed in the 1/4 cup seedless raspberry jam into the ba...

I thought these sounded weird, but tried them out anyway and it turned out to be pretty darn good. I recommend using the jam and grapenuts like the recipe says, it is quite crunchy and deliciou...

I made the following adjustments to this recipe and found it to be DELICIOUS: I replaced the oil with 1/4 cup of applesauce, used whole-wheat flour, and used 2 whole eggs rather than 4 egg white...

Still trying out brownie recipes on this site. I still like a more fudge-like brownie. However, I did use the raspberry on different brownie recipe on this site.

These brownies are fantastic! Thank you.

Like others, I added the raspberry jam directly to the batter. I used two whole eggs instead of four whites as I wasn't so concerned about cutting down on fat. I made the brownies in a muffin ti...

This was ok. The brownie was very dense. I would cut back on the cocoa- the chocolate flavor was overwhelming and I love chocolate!