RASPBERRY AND WALNUT BROWNIES

Ingredients

• Cooking spray
• 3/4 cup all-purpose flour or whole wheat pastry flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup cane sugar
• 2/3 cup unsweetened cocoa
• 1/4 cup butter melted
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup chopped walnuts
• 3 tablespoons raspberry preserves

Instructions

1. Preheat oven to 350F.
2. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife.
3. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine sugar and the next 5 ingredients , stirring well with a whisk. Add walnuts and mix gently.
4. Add to the flour mixture, stirring just until moist. Spread the batter in bottom of prepared pan. Carefully drop preserves by spoonfuls over batter swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.