Raspberry Brownies

The kids and I went raspberry picking at a farm down the road from us. It's the place where everything is u-pick from berries, to apples and pumpkins, to holly in it's season. Last year mom and I went blackberry (and later) currant picking with the kids, so it was hard trying to get the kids to pick the red berries this time around. You want your children to have those kind of good memories, a windy day in a berry patch running up and down the rows. Plus it's hard to beat getting a couple of pints of raspberries for 75 cents.

The following recipe was given to me years ago and has since proved it's worth.

1 1/4 cup sugar
1/4 cup vegetable oil
4 large egg whites
2 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsweetened cocoa powder
1/2 cup rasp jam (melted - microwaves are great inventions, no?)
1 1/2 cups fresh raspberries

You can also use the compote recipe from here in place of jam.

Combine sugar and oil then add egg whites and vanilla and beat well. Stir together separately flour, baking powder, salt and cocoa. Add a cupful at a time to mixing sugar mixture, then spread in a greased 9 inch square pan. Bake at 350 degrees for 20-25 minutes (or until toothpick comes out clean) Cool for 20 minutes, spread with jam then top with fresh berries.