Brownies With White Chocolate Chips and Raspberries

Ingredients

• 3/4 cup flour, plus
• 1 tablespoon flour
• 1 cup sugar
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/3 cup sugar-free raspberry preserves
• 1/3 cup skim milk
• 5 tablespoons unsalted butter
• 2 eggs
• 1/3 cup white chocolate chips

Directions

1. 1

   Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.

2. 2

   Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.

3. 3

   In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.

4. 4

   Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 – 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 – 10 minutes or until a toothpick comes out clean.