Fat-Free Chocolate Strawberry Brownies(This Recipe Is Adapted From A Recipe Printed In The Baltimore

• 1 1/2 c. sugar
• 3/4 c. unsweetened cocoa powder
• 1 c. fat-free egg substitutes
• 1 (10 oz.) jar sugar-free strawberry, raspberry, apricot or cherry preserves
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. almond extract
• 1 c. flour

1. Heat oven to 325u0b0.
2. Thoroughly coat a 9 x 13-inch pan with nonstick cooking spray.
3. Set aside.
4. With an electric mixer, combine the sugar and cocoa.
5. Gradually pour in the egg substitutes and jam/preserves, beating on low speed until the sugar is no longer grainy.
6. Add the vanilla, salt and almond extract and beat briefly to mix.
7. Combine the flour and baking soda and stir in with a flexible rubber spatula.
8. Do not overmix.
9. Pour into prepared pan and bake 30 to 35 minutes.
10. Brownies should be slightly underbaked but not runny in the center.
11. Allow to cool and cut into 2 x 2-inch bars.

sugar, cocoa, egg substitutes, strawberry, vanilla extract, salt, baking soda, almond extract, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930938 (may not work)