Nutty No-Sugar Brownies

• 1/2 c. plus 3 Tbsp. vegetable oil
• 1 1/2 c. date sugar
• 1/2 c. minus 1 1/2 tsp. water
• 6 egg whites or 3 extra large eggs
• 3/4 c. all-purpose flour
• 1/2 c. well packed unsweetened cocoa powder or unsweetened carob powder
• 1/2 tsp. salt
• 1/2 c. chopped nuts
• 3/4 tsp. baking soda
• 1 3/4 c. oatmeal flakes
• 1 c. all-purpose flour
• 1 c. brown sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. melted butter
• 3/4 c. raspberry preserves
• 1/2 c. sliced almond

1. Blend together the first 5 ingredients.
2. Add the melted butter. Press 2/3 of the mix onto bottom of greased 9-inch square baking pan.
3. Spread the raspberry preserves over the mix.
4. Add the almonds to the remaining 1/3 of the original mix and spread over the raspberry; press lightly.
5. Bake at 375u0b0 for 25 to 30 minutes or until golden brown.
6. Cool.

vegetable oil, sugar, water, egg whites, allpurpose, well, salt, nuts, baking soda, oatmeal flakes, flour, brown sugar, baking powder, salt, butter, raspberry preserves, almond

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985605 (may not work)