Mocha Brownies with Fresh Raspberries

Cooking Light
16 servings (serving size: 1 brownie and 2 tablespoons raspberries)


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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


Preheat oven to 375°.

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° for 25 minutes. Cool in pan on a wire rack. Serve with raspberries.

Created date

September 1998

Nutritional Information

Calories 116
Caloriesfromfat 30 %
Fat 3.9 g
Satfat 0.8 g
Monofat 1 g
Polyfat 1.7 g
Protein 1.9 g
Carbohydrate 18.8 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 50 mg
Calcium 18 mg