• 1 cup sugar
  • 0.25 cup vegetable oil
  • 0.25 cup coffee low-fat yogurt
  • 1 teaspoon vanilla extract
  • 3 large egg whites, lightly beaten
  • 0.5 cup all-purpose flour
  • 1/3 cup Dutch process cocoa
  • 1 teaspoon instant espresso or 2 teaspoons instant coffee granules
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • Cooking spray
  • 2 cups fresh raspberries
Makes 16 servings. (Serving size: 1 brownie and 2 tablespoons raspberries)

Directions

  1. Preheat oven to 375°F
  2. 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 375°F for 25 minutes. Cool in pan on a wire rack.
  3. Serve with raspberries.
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Rating: 3.0/5 (2 votes cast)

Starbucks Mocha Brownies with fresh raspberries, 3.0 out of 5 based on 2 ratings