vegan raspberry brownies

recipe adapted from eat,live,run

(10 servings)

1 cup vegan chocolate chips

1 cup good quality raspberry jam

1/4 cup soymilk

1/2 cup sugar

1/4 cup canola oil

1 teaspoon vanilla extract

1 1/2 cup whole wheat pastry flour

1/4 cup cocoa powder

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup raspberries, fresh or frozen

Preheat oven to 325 and coat a 7″ X 11″ brownie pan with cooking spray.

Melt half of the chocolate chips in the microwave.

In a large bowl, combine the jam, soymilk, sugar, oil and vanilla. Stir well. Sift in the flour, cocoa, salt, baking powder and baking soda and stir again. Fold in the melted chocolate.

Gently fold in the raspberries and chocolate chips. Spread batter out in greased pan and bake for 45 minutes.

nutrition facts : 305 calories; 9.4 g fat; 3.3 g dietary fibers; 31.7 g sugars; 3.5 g protein