Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The June 2006 Recipe of the Month Chocolate Raspberry (or Apricot, or Cherry) Brownies This is an easy, very chocolatey recipe, which has no oil or dairy in it, and it can be make using gluten-free flour, too, if you like. We thank Kiara Mena of Houston, Texas for this fun chocolate recipe submission.
Ingredients You will be using these ingredients in the order they are listed. 1 1/2 cups sugar 3/4 cup unsweetened cocoa powder 1 cup fat-free egg substitute, such as EggBeaters ® 1 10 oz. jar (284 grams, which equals 1 cup plus 1 Tablespoon) no-sugar-added (all natural type) preserves, such as apricot, cherry, or seedless raspberry. 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon almond extract 1 cup flour Directions Preheat oven to 325 degrees Fahrenheit. Thoroughly coat a 9 x 13 inch pan with nonstick cooking spray and dust with flour. Shake out excess. With an electric mixer, combine sugar and cocoa powder. Gradually pour in egg substitute and most of the preserves, (to taste--you can mix in remaining preserves later if there is not enough fruit flavor, but if too strong, it can be difficult to rectify easily...--Ed.), beating on low-speed until sugar is no longer grainy. Add vanilla, salt, and almond extract and beat briefly to mix. Combine flour and baking soda in a separate bowl, and then add to the cocoa mixture, stirring in with a flexible rubber spatula to combine well, but do not over mix. Bake 30-35 minutes. Check at the earlier time, as brownies should be firm, although slightly under-baked (but not runny) in the center. If not done, watch carefully. Allow to cool and cut into 2 x 2" squares. As these are moist, fallen-souffle-like brownies, we recommend storing leftovers in the refrigerator, lightly covered.   Enjoy with a tall glass of milk or coffee, hot or iced.