RASPBERRY BROWNIES

1 1/4 cups sugar
1/4 cup vegetable oil
4 large egg whites
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
FOR TOPPING:
1/2 cup seedless raspberry jam, melted in a microwave oven or a small saucepan
32 (about 1 1/4 cups) fresh raspberries, halved

Preheat the oven to 350 degrees F. Coat a 9-inch square pan with cooking spray.

Combine the sugar and oil in a bowl. Beat with an electric mixer on medium speed. Add egg whites and vanilla; beat well; set aside.

Stir together the flour, baking powder, salt and cocoa powder. Add to the sugar mixture and beat well. Spread the batter in the pan.

Bake 23 minutes, or until a wooden pick inserted in the center comes out clean. Cool 20 minutes on a rack.

Spread with half of the warm jam. Place the raspberries, cut side down, on top. Spread with the remaining jam. Cool completely.

Cut into 2-inch squares. Serve at room temperature. Refrigerate brownies after 3 hours.

Makes 16 squares
Source: Northwest Berry Cookbook by Kathleen Desmond Stang