1 cup sugar
1/4 cup vegetable oil
1/4 cup coffee low-fat yogurt
1 teaspoon vanilla extract
3 large egg whites, lightly beaten
1/2 cup all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
2 cups fresh raspberries
Prep Time: 15 minutes
Cooking Time: 25 minutes
Preheat oven to 375º.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon
flour into a dry measuring cup; level with a knife. Combine flour and next 4
ingredients (flour through salt) in a medium bowl, and add flour mixture to sugar
mixture, stirring just until moist. Pour mixture into a 9-inch square-baking pan
coated with cooking spray. Bake at 375º for 25 minutes. Cool in pan on a wire rack.
Serve with raspberries.
Serving Size: 16 servings (serving size: 1 brownie and 2 tablespoons raspberries)